Chipotle Chicken Bowls
These Mexican-inspired bowls are versatile and deliver restaurant quality flavor!
Servings 6
Ingredients
Marinated Chicken
- 2 pounds chicken breasts
- 1/4 cup olive oil
- 1/2 small lime juiced
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Chipotle Pesto
- 4 whole chipotle chilis in adobo sauce
- 1/3 cup olive oil
- 1/2 cup asiago cheese grated
- 2 tablespoons pine nuts
- 3 cloves garlic
Black Bean Salsa
- 1 15-ounce can black beans drained
- 1 15-ounce can corn
- 1 4-ounce can green chilis
- 1/2 small lime juiced
Sour Cream Dressing
- 1 cup sour cream
- 1/2 small lime juiced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Other Ingredients:
- 2 cups rice cooked
- 6 cups lettuce of choice chopped
- 1/2 cup fast fresh salsa optional
Instructions
For the Chicken:
- Preheat grill to medium-high heat. Place chicken in a large bowl. Add all ingredients together for the marinade. Set aside for at least 20 minutes while making pesto, salsa and sour cream dressing.
- Grill chicken breasts on medium heat for about 10 minutes on each side, or until cooked through (depends on thickness).
For the Chipotle Pesto:
- Rinse 4 chipotle chilis in water to remove adobo sauce. Slice in half and remove seeds from each chili.
- Combine chilis with remaining ingredients in a high powered blender. Mix for 10-20 seconds according to blender directions, until pesto is desired consistency.
For the Black Bean Salsa:
- Combine all ingredients in a small saucepan.
- Heat on low until heated through.
For Serving:
- Serve in shallow bowls. Layer lettuce, rice, black bean salsa, sliced chicken, chipotle pesto.
- Add fast fresh salsa if desired. Top with sour cream dressing (or substitute plain sour cream if desired.) It will look too pretty layered in the bowl, but toss together before eating for best flavor!