NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0 tsp avocado oil

2 tbsp coconut aminos

0.5 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 cup jasmine rice

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

  Prepare the jasmine rice according to package instructions using water.

• 2

  In a small bowl, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic to create the teriyaki base.

• 3

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

• 4

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

• 5

  Place chicken in the skillet and sear for 5-6 minutes per side until the edges are golden and crispy.

• 6

  While chicken cooks, steam the broccoli florets in a steamer basket for 4-5 minutes until tender-crisp.

• 7

  Pour the teriyaki sauce into the skillet with the chicken, tossing to coat as the sauce bubbles and thickens into a glossy glaze.

• 8

  Serve the glazed chicken over the rice with a side of broccoli, garnished with sesame seeds and sliced green onions.