NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

2 cups broccoli florets

1 tbsp avocado oil

1 tsp honey

1 tbsp tamari

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the avocado oil, sea salt, and black pepper on the prepared sheet, then roast for 15-20 minutes until the edges are golden and slightly charred.

• 3

  While the broccoli roasts, pat the chicken thighs dry with a paper towel and season both sides with a pinch of salt and pepper.

• 4

  Heat the remaining avocado oil in a cast-iron skillet over medium-high heat and sear the chicken for 5-7 minutes per side until the exterior is crispy and the internal temperature reaches 165°F.

• 5

  In a small glass bowl, whisk together the honey, tamari, minced garlic, and red pepper flakes until well combined.

• 6

  Reduce the skillet heat to medium-low, pour the sauce over the chicken, and simmer for 2 minutes while spooning the glaze over the meat until it becomes thick and bubbly.

• 7

  Plate the chicken alongside the roasted broccoli and garnish with sesame seeds for a clean and nutrient-dense dinner.