For the Chicken:

• 4 boneless, skinless chicken breast halves
• Juice of 1/2 a lime
• 1 handful fresh cilantro, chopped
• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 cup olive oil

For the Cilantro Lime Rice or Quinoa:

• 1 cup dried quinoa or rice
• 1/4 cup chopped cilantro
• Juice of 1/2 lime
• Zest of 1/2 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
• 1/2 red bell pepper, chopped
• 1/2 jalapeno pepper, seeded and chopped

For the Chipotle Pesto:

• 4 chipotle peppers in adobo
• 1/2 cup fresh cilantro
• 1/2 cup fresh basil
• 3 tablespoons pine nuts
• 2 cloves garlic
• 1/4 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