NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tsp avocado oil

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1.5 cup broccoli florets

0.25 cup cooked jasmine rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken thighs 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 to create the teriyaki glaze.

• 3

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

• 4

  Place the chicken in the hot skillet and sear for 5 to 6 minutes per side until a golden crust forms and the internal temperature reaches 165 degrees Fahrenheit.

• 5

  While the chicken is searing, place the broccoli florets in a steamer basket over boiling water and cook for 4 minutes until tender-crisp.

• 6

  Lower the skillet heat to medium and pour the tamari mixture over the chicken, tossing continuously for 1 minute until the sauce becomes thick and glossy.

• 7

  Divide the cooked jasmine rice and steamed broccoli between plates, top with the glazed chicken, and sprinkle with sesame seeds.