NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tsp avocado oil

2 tbsp coconut aminos

1 tsp raw honey

0.5 tsp fresh ginger

1 clove garlic

0.5 cup cooked brown rice

1 cup broccoli florets

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

  In a small bowl, whisk together the coconut aminos, raw honey, minced garlic, and grated fresh ginger to create the teriyaki glaze.

• 3

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

• 4

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

• 5

  While the chicken cooks, steam the broccoli florets for 4-5 minutes until tender-crisp and bright green.

• 6

  Pour the teriyaki glaze into the skillet with the chicken, tossing to coat, and simmer for 1-2 minutes until the sauce thickens into a glossy glaze.

• 7

  Serve the glazed chicken over the warm brown rice with the steamed broccoli on the side, garnishing with sesame seeds.