NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp extra virgin olive oil

1 tbsp raw honey

1 tbsp coconut aminos

2 cloves garlic

1 tsp apple cider vinegar

1.5 cups broccoli florets

PREPARATION

• 1

  Pat the chicken thighs completely dry with a paper towel and season evenly with sea salt, black pepper, and a light dusting of arrowroot powder.

• 2

  In a small glass bowl, whisk together the raw honey, coconut aminos, minced garlic, and apple cider vinegar until well combined.

• 3

  Heat the olive 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 5-6 minutes per side until deeply golden brown and the internal temperature reaches 165°F.

• 5

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

• 6

  Reduce the skillet heat to medium and pour the honey-garlic mixture over the chicken thighs.

• 7

  Simmer the sauce for 1-2 minutes, continuously spooning the liquid over the chicken until it reduces into a thick, glossy glaze.

• 8

  Transfer the chicken to a plate alongside the steamed broccoli and drizzle any remaining glaze from the pan over the top.