NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken thighs

0.5 cup cooked brown rice

1 cup broccoli florets

1 tbsp tamari

1 tsp honey

1 tsp sesame oil

0.5 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  In a small 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 skillet over medium-high heat until shimmering.

• 4

  Add the chicken thighs to the skillet and sear for 5 to 7 minutes per side until golden-brown and cooked through to an internal temperature of 165°F.

• 5

  While the chicken cooks, steam the broccoli florets in a steamer basket for 4 to 5 minutes until they are 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 to 2 minutes until the sauce becomes thick and sticky.

• 7

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