2 Easy Chicken Thigh Recipes | BBQ Burnt Ends & Stuffed Chicken Parmesan - (RECIPES IN DESCRIPTION)

One package of boneless, skinless chicken thighs became two completely different glucose-friendly comfort-food dinners: BBQ chicken-thigh burnt ends and mozzarella-stuffed chicken Parmesan. The burnt ends are coated in G Hughes Zero Sugar Honey BBQ Sauce and served with vinegar slaw, seasoned mashed potato and garlic-roasted broccoli. The stuffed chicken Parmesan is baked in Prego No Sugar Added Traditional Sauce and served with garlic green beans and Honey Hot summer squash. Eating for weight loss or Type 2 diabetes doesn’t have to mean giving up satisfying, flavorful food. This is what Progress Equals Achievement is about: making realistic changes without expecting perfection. Which meal would you choose first—the BBQ burnt ends or stuffed chicken Parmesan? CHICKEN-THIGH BURNT ENDS Yield: 2 servings Ingredients: • 1 lb boneless, skinless chicken thighs, diced • 2 tsp garlic powder • 2 tsp onion powder • 1 tsp salt • 1 tsp black pepper • 2 tsp McCormick Grill Mates Smokehouse Maple Seasoning • 2 tsp McCormick Grill Mates Brown Sugar Bourbon Seasoning • 8 oz G Hughes Zero Sugar Honey BBQ Sauce, divided Directions: 1. Toss the diced chicken with all the seasonings. 2. Cook in an air fryer or oven at 400°F for approximately 15 minutes. 3. Toss the cooked chicken with 6 oz of BBQ sauce. 4. Spread the sauced chicken across a sheet pan. 5. Bake at 400°F for another 12 minutes. 6. Finish with the remaining 2 oz of sauce. Chicken should reach a minimum internal temperature of 165°F. VINEGAR SLAW Ingredients: • 1 14-oz bag coleslaw mix • ⅓ cup apple-cider vinegar • 2 tbsp olive oil • 1½ tbsp zero-calorie granulated sweetener • 1 tbsp yellow mustard • ½ tsp kosher salt • ¼ tsp black pepper • ¼ tsp garlic powder Directions: 1. Whisk together the vinegar, oil, sweetener, mustard and seasonings. 2. Pour the dressing over the slaw mix and toss thoroughly. 3. Refrigerate for at least 30 minutes. 4. Toss again before serving. SEASONED IDAHO POTATO MASH Ingredients: • 1 medium Idaho potato, approximately 130 g • 1½ tbsp Market Basket Country Spread • ⅓ cup half-and-half • 1 tsp salt • ½ tsp black pepper • 1 tsp garlic powder • 1 tsp onion powder Directions: 1. Peel and cut the potato into evenly sized pieces. 2. Boil until fork-tender, then drain well. 3. Mash with the Country Spread and half-and-half. 4. Mix in the salt, pepper, garlic powder and onion powder. GARLIC-ROASTED BROCCOLI Yield: 2 servings Ingredients: • 2½ cups broccoli • 2 tsp vegetable oil • 2 garlic cloves, chopped • ½ tsp salt • ¼ tsp black pepper Directions: 1. Toss the broccoli with the oil, garlic, salt and pepper. 2. Spread evenly on a sheet pan. 3. Roast at 400°F for 10–12 minutes or until cooked to your preferred tenderness. STUFFED CHICKEN-PARMESAN THIGHS Yield: 2 servings Ingredients: • 2 medium boneless, skinless chicken thighs • 4 tsp Stop & Shop Chicken Seasoning, approximately 2 tsp per thigh • 4 ciliegine cherry-size fresh mozzarella balls • Cooking spray • 2 cups Prego No Sugar Added Traditional Sauce, divided • 2 tsp grated Parmesan-Romano cheese • 1 tbsp parsley Directions: 1. Flatten the chicken thighs enough to roll. 2. Season each thigh with approximately 2 tsp of chicken seasoning. 3. Place 2 ciliegine mozzarella balls inside each thigh. 4. Roll the thighs and position them seam-side down. 5. Spray a baking pan and spread ½ cup of sauce across the bottom. 6. Place the chicken in the pan and cover it with approximately 1½ cups of sauce. 7. Bake at 400°F for approximately 25 minutes. 8. Remove from the oven and sprinkle with Parmesan-Romano and parsley. The thickest part of each chicken thigh should reach a minimum internal temperature of 165°F. GARLIC GREEN BEANS Yield: 2 servings Ingredients: • 1 cup green beans • 2 tsp vegetable oil • 2 garlic cloves, chopped • ½ tsp salt • ¼ tsp black pepper Directions: 1. Toss the green beans with the oil, garlic, salt and pepper. 2. Spread across a sheet pan. 3. Cook at 400°F for 10–12 minutes. HONEY HOT SUMMER SQUASH Yield: 2 servings Ingredients: • 1 medium summer squash, cut into sticks • 2 tsp vegetable oil • 2 garlic cloves, chopped • 1 tsp McCormick Honey Hot Seasoning Directions: 1. Toss the squash sticks with the oil, garlic and Honey Hot Seasoning. 2. Spread evenly across a sheet pan. 3. Cook at 400°F for 10–12 minutes. Subscribe for more realistic glucose-friendly meals, meal-prep ideas and healthy comfort food built around progress—not perfection. #chickenthighrecipes #easychickendinner #BonelessSkinlessChickenThighs #ChickenThighMealPrep #healthychickenrecipes #HighProteinMeals #MealPrepRecipes #BBQChickenBurntEnds #ChickenBurntEnds #SugarFreeBBQChicken #StuffedChickenParmesan #ChickenParmRecipe #FreshMozzarellaChicken #HealthyComfortFood #WeightLossMeals #GlucoseFriendlyMeals #DiabetesFriendlyRecipes #HomeCooking #CookingWithJoe #ProgressEqualsAchievement #food #greatfood #chickenrecipe