One Pot Caribbean Jerk Chicken and Tropical Rice

Enjoy tropical beach flavors at home this summer with this vibrant One Pot Caribbean Jerk Chicken recipe. Chicken thighs stay moist and tender while the Caribbean jerk sauce adds a bright kick to the meal!

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes, plus time to marinate
• Yield: 4 servings

Ingredients:

• 1.5 lbs. boneless, skinless chicken thighs
• 1 14 oz. bottle Simple Truth Organic Caribbean Jerk Marinade
• 2 Tbsp. Harris Teeter Olive Oil
• 1 bunch of scallions, chopped
• 1 red bell pepper, cubed
• 1 15 oz. can Simple Truth Organic Lite Coconut Milk
• 1 cup pineapple chunks
• 1 cup HT Traders White Basmati Rice (do not substitute brown rice)
• Garnish with sliced scallions and lime wedges

Directions:

1. Add chicken to a resealable gallon-sized bag. Pour in the jerk marinade and 1 Tbsp. olive oil. Massage the marinade into the chicken and refrigerate for 30 minutes or up to overnight.
2. When ready to cook, remove the chicken from the marinade and discard the bag and sauce.
3. Add the remaining 1 Tbsp. olive oil to a large skillet (that can be fitted with a lid). Heat the skillet over medium high heat and once piping hot, add the chicken in an even layer. Sprinkle with salt and pepper. Cook undisturbed for 4-5 minutes, before flipping and cooking for another 4-5 minutes. Remove the chicken to the plate.
4. Add the green onions and bell pepper to the skillet and cook for 1-2 minutes. Add in the coconut milk and rice, stirring well to combine. Bring to a simmer, then fold in the pineapple. Add the browned chicken on top.
5. Reduce the heat to low, then place the cover on top. Cook for 20-25 minutes, undisturbed, until most of the liquid is absorbed and the rice is done. Serve immediately and garnish with scallions and lime wedges, if desired.

Sheet Pan Chicken Meatballs with Broccoli

If Chicken & Broccoli is your go-to takeout order, you’ll want to whip up this easy sheet pan Chicken Meatballs with Broccoli recipe. The chicken meatballs stay moist and tender, and the sauce, which is made with pantry ingredients, is easy to make! Even better? Everything cooks on one pan!

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings

Ingredients:

• 12 oz. broccoli florets
• 2 Tbsp. Harris Teeter Vegetable Oil, divided
• salt, to taste
• ½ tsp. crushed red pepper flakes
• 1 lb. ground chicken
• 1 large egg, beaten
• 4 scallions, sliced
• 2 garlic cloves, minced
• 1 tsp. dried ginger
• 1/3 cup HT Traders Panko Crumbs
• 1 Tbsp. HT Traders Toasted Sesame Oil
• ¼ tsp. black pepper
• Serve with: cooked white rice and a sesame seed garnish

Sauce Ingredients:

• 2/3 cup Simple Truth Organic Ketchup
• ¼ cup Simple Truth Organic Worcestershire Sauce
• 2 Tbsp. Mirin (or water)
• 2 Tbsp. Simple Truth Organic Honey
• 4 tsp. Harris Teeter Soy Sauce
• 1 tsp. dried ginger
• ½ tsp. black pepper

Directions:

1. Mix sauce ingredients in a small saucepan. Scoop out ¼ cup of the mixture and set aside. Cook the remaining sauce over medium -high heat, and cook about five minutes until lightly thickened. Reduce heat on the stove top if necessary.
2. Preheat the oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with foil and add broccoli. Toss with 1 Tbsp. vegetable oil, salt and crushed red pepper flakes.
3. Push the broccoli to one side of the pan, then brush the remaining empty space with the remaining 1 Tbsp. of oil.
4. In a large bowl, add chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, salt, and ¼ cup water. Using your hands, mix the chicken until ingredients are well incorporated, then form into 12- 1 ½“ meatballs.
5. Arrange meatballs on greased section of the baking sheet and brush with half of the reserved sauce (from the ¼ cup set aside).
6. Bake until the meatballs are cooked through, about 15-18 minutes. Remove from the oven and heat the broiler. Brush the meatballs with the remainder of the reserved sauce and broil until the meatballs and broccoli are charred in spots.
7. Spoon broccoli and meatballs over rice and drizzle with the sauce.

Instant Pot Honey Mustard Chicken with Baby Potatoes

Spend an extra hour at the pool, because dinner will be a breeze with this Instant Pot Honey Mustard Chicken recipe. Serve with a side of steamed broccoli for an easy weeknight family supper this summer.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings

Sauce Ingredients:

• 2 Tbsp. Simple Truth Organic Mustard
• 2 Tbsp. Simple Truth Organic Honey
• ½ Tbsp. Harris Teeter Apple Cider Vinegar
• ¼ cup Harris Teeter Olive Oil

Meal Ingredients:

• 1 ½ pounds Harris Teeter Chicken Breast
• 1 tsp. dried thyme
• Salt and pepper, to taste
• 1 Tbsp. Olive oil
• 1 cup Harris Teeter Chicken Broth
• 1 lb. Harris Teeter Baby Red Potatoes, halved
• 1 tsp. garlic powder
• 1 Tbsp. fresh lemon juice
• Optional: fresh thyme leaves or fresh chopped parsley

Directions:

1. Whisk together the sauce ingredients in a medium bowl until you reach a smooth and creamy consistency.
2. Sprinkle 1 tsp. dried thyme, salt, and pepper to taste on the chicken and toss with ¼ cup of the sauce.
3. Set the Instant Pot to ‘sauté,’ then add ½ Tbsp. olive oil. Once hot, add the chicken in an even layer and sear for 2-3 minutes without moving. Flip and sear for an additional 2-3 minutes. Remove the chicken to a plate.
4. Pour the chicken broth into the bowl of the Instant Pot. Use a wooden spoon to scrape up any browned bits at the bottom of the pot, then return the chicken to the pot.
5. In a medium bowl, toss the potatoes with the remaining ½ Tbsp. of olive oil, the remaining thyme, garlic powder, lemon juice, and salt and pepper to taste. Layer the potatoes on top of the chicken.
6. Seal the pot, then set to cook for 7 minutes on high pressure.
7. After the timer goes off, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
8. Plate the chicken and potatoes on a platter and drizzle with the sauce. Enjoy!

Note: No instant pot? No problem. Instead of searing in the Instant Pot in step 3, sear on the stove top in a skillet over medium heat, using the same timing. When you remove the chicken, return the skillet to the stovetop and pour in the chicken broth and scrape up any of the stuck on bits. Add the chicken and broth to the pot of your slow cooker. Proceed with layering the seasoned potatoes and cook on low in a slow cooker for 6-7 hours.

Barbecue Chicken and Veggie Kabobs

Enjoy bold flavor from these Barbecue Chicken and Veggie Kabobs that are seasoned with a simple spice rub then brushed with barbecue sauce on the grill. A perfect addition to your next summer BBQ or picnic!

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings

Kabob Ingredients:

• 2 Tbsp. Harris Teeter Olive Oil
• 2 lbs. Harris Teeter Chicken Tenders, cut into 2 inch pieces
• 2 red bell peppers, chopped into chunks
• 2 green bell peppers, chopped into chunks
• 2 zucchini, cut into ½” coins
• 8 oz. Harris Teeter Cremini Mushrooms
• 1 cup Simple Truth Organic Original Barbecue Sauce

Spice Rub Ingredients:

• ½ tsp each: black pepper, salt, and Italian seasoning
• 1 tsp each: smoked paprika, brown sugar, cumin, onion powder, and garlic powder

Directions:

1. If using wooden skewers, soak for 30 minutes in water before using.
2. In a small bowl, stir together the spice rub ingredients.
3. In a large bowl combine chicken and vegetables and drizzle with the olive oil. Stir to coat then sprinkle on the spice rub and toss again.
4. Thread the chicken and veggies on the skewers – don’t tightly pack the skewers; leave space for the air to circulate and cook the chicken and veggies.
5. Preheat a grill to medium-high heat.
6. Grill the skewers for 8-10 minutes, rotating every few minutes. Brush the skewers with barbecue sauce and cook for 1 minute, then rotate and brush the next side and cook for 1 minute more. Repeat until all sides are coated in sauce and cooked.
7. Remove skewers from the heat and serve them with the remaining barbecue sauce.