NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 cup cooked jasmine rice

1 cup broccoli florets

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

1 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado 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

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

• 3

  Heat the avocado oil in a cast-iron skillet over medium-high heat.

• 4

  Place the chicken thighs in the skillet and sear for 5-6 minutes per side until the edges are golden and crispy.

• 5

  While the chicken cooks, steam the broccoli florets for 4-5 minutes until tender-crisp and bright green.

• 6

  Reduce the skillet heat to low and pour the teriyaki glaze over the chicken, tossing to coat for 1-2 minutes until the sauce thickens and becomes sticky.

• 7

  Serve the glazed chicken over the warm jasmine rice with the steamed broccoli on the side.

• 8

  Garnish with sesame seeds before serving.