NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.25 cup unsweetened pineapple juice

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 cup broccoli florets

1 cup cauliflower rice

1 tsp toasted sesame seeds

PREPARATION

• 1

  Season the chicken thighs evenly on both sides with sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside; lower the heat to medium.

• 4

  Add the pineapple juice, coconut aminos, grated ginger, and minced garlic to the same skillet, scraping up any browned bits.

• 5

  Simmer the sauce for 3-4 minutes until it reduces into a thick, syrupy glaze.

• 6

  While the sauce simmers, steam the broccoli florets and lightly sauté the cauliflower rice in a separate pan until tender.

• 7

  Return the chicken to the skillet and toss to coat thoroughly in the pineapple glaze.

• 8

  Serve the glazed chicken over the cauliflower rice with a side of broccoli, garnished with toasted sesame seeds.