NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken thighs

1 tsp olive oil

2 tsp honey

1 tbsp tamari

1 clove garlic

0.5 tsp fresh ginger

0.5 tsp sesame oil

0.25 cup dry jasmine rice

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Prepare the jasmine rice by combining the dry rice with 0.5 cup water and a pinch of the sea salt in a small pot; bring to a boil, then simmer covered for 15 minutes.

• 2

  Season the chicken thighs on both sides with the remaining sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  In a small bowl, whisk together the honey, tamari, minced garlic clove, grated fresh ginger, and sesame oil.

• 5

  Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.

• 6

  Pour the honey-garlic sauce into the skillet with the chicken, tossing to coat until the sauce thickens into a glossy glaze.

• 7

  Serve the glazed chicken over the fluffy rice with steamed broccoli on the side, garnished with sesame seeds.