NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 cup cooked jasmine rice

1 cup broccoli florets

1 tbsp tamari

1 tsp honey

1 tsp sesame oil

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Season the chicken thighs evenly on 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 to create the teriyaki glaze.

• 3

  Heat the sesame oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until the edges are crispy and the center is cooked through.

• 4

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

• 5

  Reduce the skillet heat to low, pour the tamari mixture over the chicken, and toss continuously for 1-2 minutes until the sauce becomes thick and glossy.

• 6

  Serve the glazed chicken over the warm jasmine rice with the steamed broccoli on the side, then garnish the entire dish with sesame seeds.