NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tbsp avocado oil

0.25 cup fresh orange juice

1 tsp orange zest

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup broccoli florets

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

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

• 3

  Place the chicken in the skillet and sear for 6-7 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F.

• 4

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

• 5

  Remove the chicken from the pan and set aside; pour the orange mixture into the same skillet, scraping up any browned bits from the bottom.

• 6

  Simmer the sauce for 2-3 minutes over medium heat until it reduces and thickens into a glossy glaze.

• 7

  Steam the broccoli florets in a separate pot with a splash of water for 4-5 minutes until bright green and crisp-tender.

• 8

  Return the chicken to the skillet, tossing to coat thoroughly in the sticky orange glaze.

• 9

  Serve the glazed chicken alongside the steamed broccoli and garnish with sesame seeds.