Warm Chicken Bowl with Pumpkin Seed Lime Pesto, Light Coconut Rice, Sautéed Chayote, and Crispy Black Beans

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Pat the black beans very dry and toss them with 1 tablespoon olive oil, 1/2 teaspoon cumin, 1/4 teaspoon salt, and a pinch of black pepper. Spread on a baking sheet and roast for 18 to 20 minutes at 425°F / 220°C, stirring once, until lightly crisp and browned.

2. 2

   Meanwhile, cook the rice. Combine the jasmine rice, light coconut milk, water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes before fluffing.

3. 3

   Make the pumpkin seed lime pesto. In a blender or food processor, combine the toasted pumpkin seeds, cilantro, 2 garlic cloves, zest of 1 lime, juice of 1 lime, cotija cheese, 2 tablespoons olive oil, 2 to 3 tablespoons water, and a pinch of salt. Blend until thick but spoonable.

4. 4

   Season the chicken with the remaining cumin, smoked paprika, dried oregano, honey, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

5. 5

   Heat a large skillet over medium-high heat. Cook the chicken for 4 to 5 minutes per side, until well browned and the internal temperature reaches 165°F / 74°C. Transfer to a plate and toss with half of the pesto to lightly glaze it.

6. 6

   In the same skillet, add the remaining tablespoon of olive oil. Add the red onion, chayote, and the remaining 2 chopped garlic cloves. Sauté for 5 to 7 minutes with a pinch of salt and pepper, until the chayote is tender but still slightly firm.

7. 7

   Stir the Greek yogurt with 1 tablespoon lime juice and a pinch of salt to make a quick sauce.

8. 8

   Assemble the bowls by dividing the coconut rice, sautéed chayote, pesto chicken, and crispy black beans. Finish with spoonfuls of the yogurt sauce and the remaining pumpkin seed lime pesto. Serve immediately.