NUTRITION

SERVINGS

INGREDIENTS

6.5 oz boneless skinless chicken thighs

0.25 cup cooked jasmine rice

1.5 cup broccoli florets

1 tbsp tamari

0.5 tsp honey

0.25 tsp sesame oil

0.5 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

0.5 tsp sesame seeds

1 tbsp sliced green onions

PREPARATION

• 1

  Season the chicken thighs on both sides with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the tamari, honey, sesame oil, grated 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.

• 4

  Place the chicken thighs in the hot skillet and sear for 5 to 6 minutes per side until deeply golden and the internal temperature reaches 165 degrees Fahrenheit.

• 5

  While the chicken cooks, steam the broccoli florets in a steamer basket for 4 to 5 minutes until they are bright green and tender-crisp.

• 6

  Reduce the skillet heat to low and pour the teriyaki glaze over the chicken, turning the pieces frequently for 1 minute until the sauce becomes thick and glossy.

• 7

  Arrange the cooked jasmine rice and steamed broccoli on a plate, then top with the glazed chicken thighs.

• 8

  Drizzle any remaining glaze from the pan over the chicken and garnish with sesame seeds and sliced green onions.