Heat the olive oil in a 10” skillet over medium-high heat. Once oil is shimmering, add the tomatoes and let cook for 2-3 minutes. Add the zucchini, white beans, and season with garlic powder, salt and pepper. Cook for 5-7 minutes or until zucchini is al dente and tomatoes are about to burst. Add the chicken and broth and cook for 2-3 more minutes to heat the chicken through. Add in the quinoa and stir well to combine. Sprinkle with mozzarella cheese, cover, and let melt. Sprinkle with basil and serve.