NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.25 cup cooked brown rice

1.5 cups broccoli florets

1 tbsp tamari

0.5 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp avocado oil

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 bowl, whisk together the tamari, honey, minced ginger, and minced garlic to create the teriyaki glaze.

• 3

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 4

  Place the chicken thighs in the skillet and sear for 5-6 minutes per side until golden brown and cooked through.

• 5

  While the chicken cooks, steam the broccoli florets until tender-crisp and warm the pre-cooked brown rice.

• 6

  Reduce the skillet heat to low, pour the teriyaki glaze over the chicken, and toss to coat until the sauce thickens into a glossy finish.

• 7

  Serve the glazed chicken over the brown rice and broccoli, garnishing with sesame seeds for a final crunch.