A delicious burrito recipe featuring marinated and seared chicken thighs, roasted butternut squash, sweet peppers, and cauliflower, all combined with carrot top pesto and a fresh arugula salad.
1. Marinate your chicken thighs in salt, pepper, paprika, and garlic powder. Sear on medium-high heat on both sides for 4 minutes.
2. Meanwhile, chop your vegetables (butternut squash, sweet peppers, cauliflower), arrange them on a sheet tray, season, and roast until tender, about 35 minutes at 385°F.
3. Chop your peppers and toss them into an arugula salad which includes raw red onion, chopped tomato, vinegar, and lemon.
4. Cube up your roasted chicken when cool, mix with pesto sauce, and layer into burritos.
