Chipotle-Pesto Chicken Burrito Bowls
A flavorful and vibrant burrito bowl featuring marinated chicken, chipotle pesto, and fresh toppings, perfect for a satisfying meal.
Ingredients
Chicken Marinade
- 4 pieces boneless, skinless chicken breast halves
- 0.5 lime juice of ½ a lime
- 1 handful fresh cilantro, chopped
- 1 tablespoon chili powder
- 1.5 teaspoons cumin
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon garlic powder
- 0.25 cup olive oil
Chipotle Pesto
- 4 chipotle peppers in adobo chipotle peppers in adobo
- 0.5 cup fresh cilantro
- 0.5 cup fresh basil
- 3 tablespoons pine nuts
- 2 cloves garlic
- 0.25 cup olive oil
Rice and Salsa
- 1 cup dried quinoa or rice
- 1 cup chopped cilantro
- 0.5 lime juice of ½ lime
- 0.5 lime zest of ½ lime
- 2 tablespoons olive oil
- to taste kosher salt and black pepper
- 1 can (15 oz) black beans drained and rinsed
- 1 can corn drained and rinsed
- 0.5 red bell pepper chopped
- 0.5 jalapeno pepper seeded and chopped
- 4 chipotle peppers in adobo chipotle peppers in adobo
Toppings
- to taste guacamole, chopped tomatoes, chopped red onion, chopped cilantro, sour cream, cheese (such as queso fresco)
Instructions
- Combine all chicken marinade ingredients, coat chicken, and refrigerate for at least an hour.
- Pulse chipotle pesto ingredients in a food processor until smooth; set aside.
- Cook rice or quinoa as per package; stir in cilantro, lime juice, lime zest, olive oil, salt, and pepper. Set aside.
- Heat oil in skillet, cook beans and corn until browned, then set aside.
- Cook marinated chicken in skillet for 5 minutes per side until cooked through, then chop.
- Assemble bowls with rice, chicken, salsa, and toppings. Serve and enjoy!
Notes
Adjust seasonings and toppings to taste for best flavor.