Smokey BBQ Chicken Breast & Blackbean Loaded Wedges With Cheese

We love good Smokey BBQ Chicken Breast and Blackbean Loaded Wedges and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

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Step 1

Preheat your oven to 400°F. Arrange potato wedges on lg. baking tray in a single layer. Drizzle with oil; season with S&P.

Step 2

Roast (25-30 min.) on top shelf until golden. Turn halfway through cooking.

Step 3

Start Sauce: Meanwhile, put a little water in lg. saucepan over high; add the BBQ sauce, cider vinegar, chipotle paste, & pinch S&P. Boil, stirring to ensure everything is combined.

Step 4

Once sauce is boiling, lower the heat to med.; stir in chicken & cover pan with lid. Simmer (15-20 min.) until the chicken is cooked & tender, stirring halfway (lower heat if necessary.) Once cooked, remove pan from heat, transfer chicken to a cutting board & roughly chop.

Step 5

Drain & rinse black beans in colander. Add half to med. bowl; roughly mash with a fork. Once chicken is cooked & out of pan, add black beans (both whole & crushed) & carrot to remaining liquid in the pan.

Step 6

Simmer! Stir everything together, then boil the mixture vigorously on high (4-5 min.) until reduced to a thick sauce. (Stir frequently to stop it burning!). Stir in chicken; simmer (2 min.) Remove from heat; taste, adding S&P if you feel it needs it.

Step 7

When wedges are ready, transfer to an ovenproof dish. Spoon chicken mixture on top of wedges; sprinkle cheese on top. Bake (5-6 min.) until cheese is golden & bubbly. Remove from the oven, sprinkle with green onion. Serve

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