Thank you to H-E-B for sponsoring this post. As always, all opinions are my own.
My city (Houston, Texas) is in overdrive right now getting ready for the biggest day in American football and I’m just over here concerned with what to cook, what to wear, and whether or not I should list my house on AirBnB! Although both my brothers played football up through college and my dad is an overly enthusiastic fan of any sport, I don’t have
anya lot of team spirit. I typically toted along a book or magazine when I would attend my brothers’ games during high school and couldn’t even tell you who’s in the running to play this year just in case you need some help gauging my lack of football interest and knowledge. Where I come in is with the snacks! Last week, I shared a fun meatball dish and this week I am so thankful to be partnering with H-E-B (aka my favorite grocery store) to bring you something just as tasty and equally easy! If you follow me on Instagram then you know H-E-B is one of my happy places and where I do about 98% of my grocery shopping. I used three of their January Primo Picks to create BBQ chicken & veggie bites that are perfect for game day. Primo Picks are unique, high-quality items H-E-B highlights each month. The resulting little bites are similar to the skewers and kabobs my mom used to make for summer gatherings, pool parties, and game days of any kind during my childhood. They are oven baked, which makes them super simple to whip up and serve and so flavorful thanks to The Jank barbecue sauce slathered all over. I’m not necessarily what you’d call a barbecue sauce expert but I just love The Jank for so many reasons. Flavor-wise, it’s tasty and well-balanced. Additionally, the company is black-owned, Texan, and committed to giving back! Their mission is “Making souls smile…” It doesn’t get much better than that, y’all. I chose the spicy version, which has a pleasing amount of kick but there’s also an original version if you don’t want as much heat. Another integral ingredient to these bites is H-E-B natural chicken, which is one of my protein go-tos. I’m not a full-on “crunchy” naturalist tree-hugger person yet but I do appreciate transparency in what I buy and eat and this chicken fits the bill. To make sure that the chicken and veggies don’t dry out or turn soggy while getting their bake on in the oven, I drizzled them with a little Montana Mex Avocado oil, which also adds a touch of flavor.
I found both The Jank sauce and the avocado oil at the Cooking Connection inside my H-E-B and, thanks to the kind gentleman working there, I snagged a coupon for the oil. If you know me then you know coupons make any situation even better. 🙂 The veggies of your choice and a bit of good ol’ sea salt and black pepper round out what you need to make these. Oh, and toothpicks! I used the cocktail kind because they are a little longer but you can use standard toothpicks as well. I hope you get to try these out and munch on them with friends and family while you root for…whoever will be playing this year! These bites are also great for pretty much any other occasion.
What’s your go-to game day snack? Let me know in the comments below. Thanks for reading!
- 2 pounds chicken breast cut into 2-inch chunks
- 4 carrots cut into 1/2-inch pieces
- 1 large white onion cut into 2-inch pieces
- 1 green bell pepper cut into 2-inch pieces
- 1 cup barbecue sauce I used The Jank Spicy
- 1/4 cup water
- drizzle avocado oil I used Montana Mex cold pressed extra virgin
- sea salt and black pepper to taste
- cocktail toothpicks or skewers
Preheat oven to 375 degrees. Lay out your toothpicks and cut chicken and veggies for assembly.
Slide one piece of chicken, 2 pieces of onion and one of each bell pepper and carrot onto each toothpick and place in a single layer on a baking sheet.
Sprinkle with sea salt and black pepper then drizzle with avocado oil. In a small bowl, mix water and half the barbecue sauce. Spoon or brush over bites. Bake in oven for 20 to 25 minutes or until chicken is cooked through.
Once finished baking, drizzle with remaining sauce and serve.
Recipe by Jazzmine of Dash of Jazz