NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1.5 cup broccoli florets

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp avocado oil

1 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While the chicken is searing, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.

• 5

  In a small glass bowl, whisk together the coconut aminos, honey, toasted sesame oil, grated ginger, and minced garlic.

• 6

  Once the chicken is cooked, remove it from the skillet and set aside; pour the sauce mixture into the hot skillet.

• 7

  Simmer the sauce for 1-2 minutes, stirring constantly, until it reduces into a thick, glossy glaze.

• 8

  Return the chicken to the skillet, tossing thoroughly to coat each piece in the glaze.

• 9

  Plate the chicken alongside the steamed broccoli and garnish with sesame seeds.