NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 cup cooked brown rice

1 cup broccoli florets

2 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onion

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, honey, grated ginger, and minced garlic to create the teriyaki base.

• 3

  Heat the toasted sesame oil in a large non-stick skillet over medium-high heat until shimmering.

• 4

  Place the chicken thighs in the skillet and sear for 5 to 7 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F.

• 5

  While the chicken cooks, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until they are bright green and tender-crisp.

• 6

  Lower the skillet heat to medium and pour the teriyaki sauce over the chicken, allowing it to bubble and reduce for 2 minutes until it forms a thick, glossy glaze.

• 7

  Plate the fluffy cooked brown rice, top with the glazed chicken thighs, and serve with the steamed broccoli on the side.

• 8

  Garnish the entire dish with toasted sesame seeds and sliced green onions for a fresh crunch.