NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken thighs

2 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp tamari

1 tsp raw honey

1 tsp toasted sesame oil

0.5 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

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 glass bowl, whisk together the tamari, raw honey, toasted sesame oil, grated fresh ginger, and minced garlic to create the teriyaki glaze.

• 3

  Heat the avocado oil in a large stainless steel or 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 the exterior is golden and crispy and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and let it rest on a plate; add the broccoli and sliced bell peppers to the same skillet with two tablespoons of water.

• 6

  Cover the skillet with a lid for 2 minutes to steam the vegetables until they are bright green and crisp-tender.

• 7

  Remove the lid, return the chicken to the pan, and pour the teriyaki glaze over the chicken and vegetables.

• 8

  Toss everything continuously for 1 minute until the sauce reduces into a thick, glossy coating.

• 9

  Plate the chicken and vegetables immediately, garnishing with sesame seeds for added texture.