Chicken Quinoa Stuffed Zucchini

• chicken breastcut into small pieces20 oz
• zucchinihalved lengthwise2 lb
• quinoarinsed1 cup
• black beansdrained and rinsed1 can
• yellow onionfinely diced1/4 lb
• salsa1 cup
• shredded mexican cheese4 oz
• limejuiced1
• canola oil4 tsp
• ground cumin1 tsp
• chili powder1 tsp
• kosher salt1 tsp
• black pepper1/4 tsp

Instructions

1. 1Halve the zucchini lengthwise, finely dice the onion, and cut the chicken breast into small pieces. Do not rinse the chicken. Pat it dry, season it with kosher salt, black pepper, cumin, and chili powder, and wash the board, knife, and hands with soap and water before touching anything else.
2. 2Scoop a shallow channel from the zucchini halves. Warm the canola oil in a skillet over medium heat, add the onion, and cook for 3-4 minutes until translucent and softened.
3. 3Add the seasoned chicken and cook for 5-7 minutes, stirring, until opaque and the thickest pieces read 165°F (74°C) on an instant-read thermometer. Wash the board, knife, and hands with soap and water again.
4. 4Add the quinoa and enough water to cover it generously. Simmer covered for 15-18 minutes, until the quinoa is tender and its white germ rings have opened.
5. 5Stir in the black beans, salsa, lime juice, and a pinch of salt. Taste and adjust the seasoning until bright and well balanced.
6. 6Spoon the filling into the zucchini halves, top with the shredded mexican cheese, cover the skillet, and cook over low heat for 5-7 minutes, until the zucchini is fork-tender and the cheese is melted.