These Mexican-inspired bowls are versatile and deliver restaurant quality flavor!
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).
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.
Combine all ingredients in a small saucepan.
Heat on low until heated through.
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!