NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tsp avocado oil

2 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

1 cup broccoli florets

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

  Heat the avocado oil in a medium cast-iron skillet or non-stick pan over medium-high heat.

• 3

  Place the chicken thighs in the pan and sear for 5-7 minutes per side until golden brown and cooked through.

• 4

  While the chicken cooks, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic in a small bowl.

• 5

  Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until bright green and tender-crisp.

• 6

  Once the chicken is done, pour the sauce mixture into the pan with the chicken.

• 7

  Simmer the sauce for 1-2 minutes, spooning it over the chicken until it thickens into a glossy glaze.

• 8

  Remove from heat and serve the chicken alongside the steamed broccoli, garnishing everything with sesame seeds.