NUTRITION

SERVINGS

INGREDIENTS

7.5 oz boneless skin-on chicken thighs

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

2 cup baby bok choy

1 tsp fresh ginger

1 clove garlic

1 tbsp coconut aminos

1 tsp toasted sesame oil

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 avocado oil in a large cast-iron skillet over medium-high heat until shimmering.

• 3

  Place chicken thighs skin-side down in the hot skillet and sear for 6-8 minutes until the skin is golden and crispy.

• 4

  Flip the chicken and cook for another 5-7 minutes until the internal temperature reaches 165°F, then remove from the pan and let rest.

• 5

  In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 6

  Add the halved baby bok choy and coconut aminos to the pan, tossing for 2-3 minutes until the greens are wilted but the stems remain crunchy.

• 7

  Drizzle with toasted sesame oil and sprinkle with sesame seeds before serving alongside the crispy chicken.