NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.25 cup cooked brown rice

1 cup broccoli florets

1 tbsp coconut aminos

0.5 tsp honey

0.25 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

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 skillet over medium-high heat until shimmering.

• 3

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

• 4

  While the chicken cooks, whisk together the coconut aminos, honey, toasted sesame oil, grated ginger, and minced garlic in a small bowl.

• 5

  Steam the broccoli florets for 4-5 minutes until tender-crisp and bright green.

• 6

  Reduce the skillet heat to medium-low and pour the sauce over the chicken, turning the pieces to coat thoroughly.

• 7

  Simmer the sauce for 2 minutes until it reduces into a thick, sticky glaze that clings to the chicken.

• 8

  Plate the cooked brown rice and steamed broccoli alongside the chicken thighs.

• 9

  Drizzle any remaining glaze from the pan over the chicken and garnish with sesame seeds and sliced green onions.