NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 cup cooked brown rice

1 cup broccoli florets

1 tsp sesame seeds

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, toasted sesame oil, grated fresh ginger, and minced garlic to create the glaze.

• 3

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

• 4

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

• 5

  While the chicken cooks, 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 low and pour the prepared teriyaki glaze over the chicken, tossing to coat until the sauce bubbles and thickens into a glossy finish.

• 7

  Plate the chicken alongside the cooked brown rice and steamed broccoli, drizzling any remaining glaze from the pan over the top.

• 8

  Garnish the entire dish with sesame seeds before serving warm.