All Recipes Best Recipe Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Ingredients

¼ cup ground black pepper 2 tablespoons smoked paprika 4 skinless, boneless chicken breast halves, pounded flat 2 tablespoons ground chipotle 2 cubes vegetable bouillon, or more to taste ¼ cup chopped fresh rosemary 16 baby carrots, chopped 2 shiitake mushrooms, sliced 2 stalks celery, chopped 5 cloves garlic, chopped 1 pinch ground chipotle, or to taste ¼ cup barbeque sauce

Nutrition Info

217.1 calories carbohydrate: 19.2 g cholesterol: 67.2 mg fat: 4.2 g fiber: 5.7 g protein: 26.9 g saturatedFat: 1.1 g servingSize: - sodium: 293.1 mg sugar: 7.4 g transFat: : - unsaturatedFat: : -

Mix black pepper and smoked paprika together in a bowl, season 1 side of each chicken breast with black pepper mixture. Flip each chicken breast over and season the other side with about 1 1/2 teaspoons ground chipotle per chicken breast. Wrap chicken breasts in plastic wrap and refrigerate 8 hours to overnight.
Bring a pot of water to a boil, add vegetable bouillon and rosemary. Stir carrots, mushrooms, celery, and garlic into boiling broth, cook until vegetables are tender, about 10 minutes. Strain vegetables from broth using a slotted spoon and transfer to a bowl.
Preheat the grill to 300 degrees F (150 degrees C). Soak 8 toothpicks in a bowl of water.
Remove plastic wrap from chicken breasts and place chipotle-side down on a work surface. Spoon the vegetable mixture onto each chicken breast, roll chicken breast around filling. Secure each breast with 2 toothpicks. Season outside of rolls with more ground chipotle.
Grill chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush chicken breasts with barbeque sauce, cook until exterior is caramelized, about 10 more minutes.

4 servings

The taste of roasted chicken on your grill with the tang of a little bit of BBQ sauce.