Chipotle-Pesto Chicken Burrito Bowls

Chipotle-Pesto Chicken Burrito Bowls

Ingredients:
For the Chicken:
  • 4 boneless, skinless chicken breast halves
  • Juice of ½ a lime
  • 1 handful fresh cilantro, chopped
  • 1 tablespoon chili powder
  • 1 ½ teaspoons cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ cup olive oil
For the Cilantro Lime Rice or Quinoa:
  • 1 cup dried quinoa or rice
  • ¼ cup chopped cilantro
  • Juice of ½ lime
  • Zest of ½ lime
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
For the Warm Bean and Corn Salsa:
  • 1 tablespoon olive oil
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 can corn, drained and rinsed
  • ½ red bell pepper, chopped
  • ½ jalapeno pepper, seeded and chopped
For the Chipotle Pesto:
  • 4 chipotle peppers in adobo
  • ½ cup fresh cilantro
  • ½ cup fresh basil
  • 3 tablespoons pine nuts
  • 2 cloves garlic
  • ¼ cup olive oil
  • Kosher salt and black pepper, to taste
To Top:
  • Guacamole
  • Chopped tomatoes
  • Chopped red onion
  • Chopped cilantro
  • Sour cream
  • Cheese, such as queso fresco

See full instructions on: hostthetoast.com

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