NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.33 cup cooked jasmine rice

1.5 cup broccoli florets

1 tbsp coconut aminos

1 tsp honey

0.5 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

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 glass jar or bowl, whisk together the coconut aminos, honey, toasted sesame oil, grated fresh ginger, and minced garlic to create the teriyaki glaze.

• 3

  Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat.

• 4

  Place the chicken thighs in the skillet and sear for 5-7 minutes per side until they are golden brown and reach an internal temperature of 165°F.

• 5

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

• 6

  Reduce the skillet heat to medium-low, pour the teriyaki glaze over the chicken, and simmer for 1-2 minutes until the sauce thickens into a glossy coating.

• 7

  Serve the glazed chicken over the warm jasmine rice with the steamed broccoli on the side, drizzling any remaining pan sauce over the top.