NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tsp avocado oil

0.25 cup fresh orange juice

1 tbsp coconut aminos

1 tsp honey

1 tsp grated fresh ginger

1 clove minced garlic

0.5 cup cooked white rice

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the fresh orange juice, coconut aminos, honey, ginger, and garlic to create the glaze.

• 3

  Heat the avocado oil in a large skillet over medium-high heat.

• 4

  Place the chicken in the skillet and sear for 5-6 minutes per side until golden brown and fully cooked.

• 5

  Remove the chicken from the skillet and set aside on a plate.

• 6

  Pour the orange glaze mixture into the hot skillet, scraping up any browned bits, and simmer for 2-3 minutes until the liquid reduces into a thick, glossy syrup.

• 7

  Return the chicken to the skillet and toss to coat thoroughly in the glaze.

• 8

  Steam the broccoli florets in a steamer basket or microwave for 3-4 minutes until bright green and tender.

• 9

  Serve the glazed chicken over the warm white rice with the steamed broccoli on the side.