NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 cup cooked jasmine rice

1 cup broccoli florets

1 tbsp tamari

1 tsp honey

1 tsp fresh grated ginger

1 clove garlic

0.5 tsp toasted sesame oil

0.5 tsp sesame seeds

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken thighs dry with paper towels and season both sides with sea salt and black pepper.

• 2

  In a small bowl, whisk together the tamari, honey, grated ginger, minced garlic, and toasted sesame oil to create the teriyaki glaze.

• 3

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 4

  Place the chicken thighs in the skillet and sear for 5-6 minutes per side, or until the exterior is golden-brown and the internal temperature reaches 165°F.

• 5

  Reduce the heat to medium-low and pour the teriyaki glaze into the skillet.

• 6

  Toss the chicken continuously for 1-2 minutes until the sauce reduces into a thick, glossy glaze that coats the meat.

• 7

  Steam the broccoli florets until tender-crisp and bright green.

• 8

  Serve the glazed chicken over the warm jasmine rice, garnished with sesame seeds and accompanied by the steamed broccoli.