Ingredients
1 3/4 lb boneless, skinless chicken thighs
1 1/2 teaspoons Complete seasoning
1/4 teaspoon pepper
olive oil cooking spray
1/4 cup molasses
1/4 cup pre-sliced green onions
3 tablespoons Asian sweet chili sauce
1 tablespoon cilantro herb paste
1 lime (for juice; rinsed)

Steps

1. Preheat grill. Sprinkle both sides of chicken with seasoning and pepper; coat with cooking spray. Place on grill (wash hands); close lid (or cover loosely with foil). Cook 5–6 minutes on each side or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness.
2. Combine remaining ingredients, including juice of one-half lime (1 tablespoon), in medium bowl. Add chicken, turning to coat evenly; cover (with foil) and let stand 5 minutes, turning occasionally, until flavors have blended. Serve chicken with sauce for dipping.

CALORIES (per 1/4 recipe) 430kcal; FAT 13g; CHOL 110mg; SODIUM 850mg; CARB 40g; FIBER 0g; PROTEIN 34g; VIT A 2%; VIT C 25%; CALC 6%; IRON 15%

Ingredients

1 (13.5-ounce) can coconut milk
1 1/2 cups reduced-sodium chicken broth
1/4 cup raisins (optional)
1 1/2 teaspoons jerk seasoning
1 (10-ounce) package yellow rice mix
1 cup frozen green peas

Steps

1. Combine coconut milk, chicken broth, raisins, and jerk seasoning in medium saucepan. Cover and bring to boil on high.
2. Stir rice mix into boiling mixture. Cover and reduce heat to low; cook 22-25 minutes (covered), without stirring, or until most of liquid is absorbed and rice is tender.
3. Stir in peas; cover and cook 4–5 more minutes or until peas are heated. Fluff rice with fork and serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 310kcal; FAT 14g; CHOL 0mg; SODIUM 750mg; CARB 41g; FIBER 2g; PROTEIN 6g; VIT A 10%; VIT C 15%; CALC 2%; IRON 20%