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:
