NUTRITION

SERVINGS

INGREDIENTS

7 oz chicken thighs

0.25 cup cooked brown rice

1 cup broccoli florets

0.5 tsp toasted sesame oil

1 tbsp tamari

0.5 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the tamari, honey, grated fresh ginger, and minced garlic until the honey is fully dissolved.

• 3

  Heat the toasted sesame oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Place the chicken thighs in the skillet and sear for 5-7 minutes per side without moving them, ensuring a deep golden-brown crust forms.

• 5

  While the chicken cooks, steam the broccoli florets for 4-5 minutes until tender-crisp and bright green.

• 6

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

• 7

  Slice the chicken into strips and serve immediately over the warm brown rice and steamed broccoli.

• 8

  Garnish the entire bowl with toasted sesame seeds and thinly sliced green onions for a fresh finish.