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 pre-sliced green onions
1/4 cup molasses
3 tablespoons Asian sweet chili sauce
1 tablespoon cilantro herb paste
juice of 1 lime

Steps

1. Preheat grill. Sprinkle both sides of chicken with seasoning and pepper; coat with cooking spray. Place on grill and close lid; grill 5–6 minutes on each side or until chicken is 165°F.
2. Combine in medium bowl: remaining ingredients, including juice of one-half lime (1 tablespoon). Stir in chicken until evenly coated; cover (with foil) and let stand 5 minutes, turning occasionally, until flavors have blended. Serve.

CALORIES (per 1/4 recipe) 420kcal; FAT 13g; CHOL 110mg; SODIUM 850mg; CARB 41g; FIBER 0g; PROTEIN 34g; VIT A 2%; VIT C 25%; CALC 6%; IRON 15%

Ingredients
1 (13.5-oz) can coconut milk
1 1/2 cups reduced-sodium chicken broth
1/4 cup raisins (optional)
1 1/2 teaspoons mango-lime (or seafood) seasoning
1 (10-oz) package yellow rice mix
1 cup frozen green peas

Steps

1. Combine coconut milk, chicken broth, raisins, and 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, do not stir) 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 800mg; CARB 41g; FIBER 2g; PROTEIN 7g; VIT A 10%; VIT C 15%; CALC 2%; IRON 20%