NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tbsp gochujang paste

1 tbsp tamari

1 tsp honey

1 tsp rice vinegar

0.25 tsp toasted sesame oil

1 tsp arrowroot powder

0.33 cup cooked brown rice

1 cup broccoli florets

0.5 tsp sesame seeds

1 tbsp sliced green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Lightly dust the chicken with arrowroot powder, shaking off any excess to ensure a thin, even coating.

• 3

  In a small bowl, whisk together the gochujang paste, tamari, honey, rice vinegar, and toasted sesame oil until smooth.

• 4

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

• 5

  Reduce the heat to low, pour the gochujang glaze into the skillet, and toss the chicken until the sauce is thick and sticky.

• 6

  Steam the broccoli florets for 3-4 minutes until they are tender-crisp and vibrant green.

• 7

  Serve the glazed chicken over the warm brown rice with the steamed broccoli on the side.

• 8

  Garnish with toasted sesame seeds and sliced green onions for a fresh finish.