NUTRITION

SERVINGS

INGREDIENTS

6.5 oz boneless skinless chicken thighs

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1.5 cup broccoli florets

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 paper towels and season both sides with sea salt and black pepper.

• 2

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

• 3

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

• 4

  Place the chicken thighs in the skillet and sear for 5-7 minutes per side until deeply browned and the internal temperature reaches 165°F.

• 5

  While the chicken is searing, steam the broccoli florets in a steamer basket for 4-5 minutes until they are bright green and tender-crisp.

• 6

  Reduce the skillet heat to low and pour the glaze over the chicken, tossing frequently for 1-2 minutes until the sauce reduces into a thick, glossy coating.

• 7

  Plate the chicken alongside the steamed broccoli and garnish with sesame seeds before serving.