Smokey Chicken Recipe

Prep the chicken

Pat the 4 chicken breasts dry. Using a sharp knife, create a pocket in each breast by slicing horizontally through the thickest side, leaving about 1/2-inch intact on the opposite edge so the chicken holds together.

Season both sides and inside the pockets with 1 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika. Rub 2 tbs olive oil over the outside of the breasts.

Make the stuffing

Heat 1 tbs olive oil in a medium skillet over medium heat. Add 1/2 cup diced yellow onion and sauté 2–3 minutes until translucent. Add 1/2 cup diced red bell pepper and 1/2 cup diced zucchini; cook 3–4 minutes until softened. Stir in 2 minced garlic cloves and 1/2 tsp ground cumin; cook 30–45 seconds until fragrant. Remove from heat and let cool 2–3 minutes.

Stir 1 cup shredded cheese into the cooled vegetable mixture (reserve about 1/4 cup cheese if you’d like some melted on top later). Spoon roughly 1/3 to 1/2 cup of the stuffing into each chicken pocket, pressing gently so the pocket is filled but not overstuffed. Close the opening and secure with 2 toothpicks or a length of kitchen twine per breast.

Grill or sear and finish

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grill grates lightly. Grill the stuffed breasts 5–7 minutes per side, turning once, until the internal temperature reaches 165°F (74°C). If using a heavy skillet, sear 3–4 minutes per side over medium-high then transfer to a 375°F (190°C) oven for 8–12 minutes until done. Remove toothpicks/twine and let rest 5 minutes before serving.

Roast the vegetables

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss 6 roma tomatoes (halved if large), 1/4 cup quartered red onion, and 2 garlic cloves with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika. Roast 18–22 minutes until tomatoes are charred at edges and softened.

Blend the sauce

Transfer the roasted tomatoes, onion, and garlic to a blender or food processor. Add 1 tbs chipotle peppers in adobo (start with 1 tbs and add more to taste if you want extra heat), 1 tbs lime juice, and blend to a smooth sauce. Taste and adjust salt or add a splash of water to thin if needed. Keep warm or return to low heat in a small saucepan until ready to serve.

Spoon the roasted tomato-chipotle sauce over each rested, stuffed chicken breast just before serving.

Warm and season the beans

Heat 1 tbs olive oil in a small saucepan over medium heat. Add the drained and rinsed 2 cups black beans and 1/2 tsp cumin. Cook 4–6 minutes, stirring, until beans are warmed through. Mash about 1/4 cup of the beans against the side of the pan with a spoon to slightly thicken the mixture. Stir in 1/2 tsp salt and the zest of 1 lime. Remove from heat.

Finish and plate

Spoon a portion of the seasoned black beans onto each plate. Place a sliced or whole stuffed chicken breast on top or beside the beans. Drizzle 2–3 tbs of the roasted tomato-chipotle sauce per breast over the top. Sprinkle with 2 tbs chopped fresh cilantro and serve with lime wedges. Optional: sprinkle reserved 1/4 cup shredded cheese over hot chicken so it melts.