NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tsp avocado oil

2 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.5 cup cooked white rice

1 cup broccoli florets

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Season the chicken thighs evenly 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 to 6 minutes per side until a golden-brown crust forms and the internal temperature reaches 165 degrees.

• 4

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

• 5

  Reduce the heat to medium and pour the sauce over the chicken, simmering for 2 to 3 minutes until the liquid reduces into a thick, glossy glaze that coats the meat.

• 6

  Steam the broccoli florets in a steamer basket for 4 to 5 minutes until they reach a vibrant green color and tender-crisp texture.

• 7

  Serve the glazed chicken over the fluffy cooked rice, drizzled with any remaining pan sauce and garnished with sesame seeds.