NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken thighs

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame oil

2 cup baby bok choy

1 clove garlic

1 tsp fresh ginger

1 tbsp coconut aminos

0.25 cup cooked jasmine rice

PREPARATION

• 1

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

• 2

  Place the chicken skin-side down in a cold skillet, then turn the heat to medium-high to render the fat and achieve a crackling golden skin.

• 3

  Flip the chicken once the skin is crispy and cook for another 5-7 minutes until the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan to rest, and in the same skillet, sauté the minced garlic, grated ginger, and sliced bok choy until tender-crisp.

• 5

  Whisk in the toasted sesame oil and coconut aminos to the vegetables to create a light, savory glaze.

• 6

  Serve the sliced chicken over the warm jasmine rice and sautéed bok choy, drizzling any remaining pan juices on top.