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4 skinless, boneless chicken breasts (tenderloins removed and saved for another use)
3 tablespoons olive oil, plus more for grill pan
1 teapsoon lime zest
1-1 ½ teaspoons lime juice
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teapsoon paprika
½ teaspoon granulated onion
½ teaspoon granulated garlic
½ teaspoon ground coriander
Pinch black pepper
1 ¼ cup shredded pepper jack cheese
½ cup black beans
½ cup corn kernels
¼ cup sliced roasted red peppers (from jar)
Pico de Gallo (prepared), for garnish
Cilantro leaves, for garnish
Lime slices/wedges, for garnish




1. Place the chicken breasts into a medium-size bowl, and add in all of the ingredients beginning with the olive oil, up to and including the black pepper, and toss to season the meat well; marinate the chicken for at least 20 minutes, or even overnight, if preparing ahead.


2. Once chicken in marinated, preheat your oven to 350°, and line a baking sheet with foil and top with a wire rack.-Preheat your grill pan over medium-high heat, and drizzle in about 1-2 tablespoons of oil; once hot, add in the chicken breasts (work in a couple of batches, if necessary) and grill them for about 3 minutes per side, or just until golden on the outside (the chicken will not be cooked through at this point, which is fine.)


3. Once the chicken is cool enough to handle, make a pocket in the thickest part of the breast, taking care not to cut all the way through, but just creating a large enough of pocket to stuff with filling; add a generous ¼ cup of the cheese, then a couple of tablespoons each of the black beans and corn, and then a few slices of the roasted red peppers.


4. Use a couple of toothpicks to secure the opening, and place the stuffed breasts onto the wire rack, and place into the oven to bake for about 8-10 minutes, or until the chicken is cooked through and the cheese is melty.-Top each stuffed chicken breast with some of the Pico de Gallo, plus a few cilantro leaves, if desired, and a slice/wedge of lime, for garnish.


Serves 4.


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