NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tsp avocado oil

2 tbsp coconut aminos

1 tsp raw honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove fresh garlic

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups broccoli florets

1 cup cauliflower rice

0.5 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, raw honey, toasted sesame oil, grated ginger, and minced garlic to create the clean teriyaki glaze.

• 3

  Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

• 4

  Place the chicken thighs in the skillet and sear for 5-7 minutes per side, undisturbed, until a deep golden-brown crust forms and the internal temperature reaches 165°F.

• 5

  While the chicken cooks, steam the broccoli florets and cauliflower rice in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

• 6

  Once the chicken is cooked, reduce the skillet heat to medium-low and pour the teriyaki glaze over the thighs, tossing to coat as the sauce bubbles and thickens into a glossy finish.

• 7

  Plate the steamed cauliflower rice and broccoli, top with the glazed chicken thighs, and garnish with sesame seeds and sliced green onions.