NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 tbsp honey

1 tbsp tamari

2 cloves garlic

1 tsp fresh ginger

1 tbsp water

1.5 cups broccoli florets

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large skillet over medium-high heat until shimmering, then add the chicken thighs smooth-side down.

• 3

  Sear the chicken for 5-6 minutes per side until deeply golden brown and cooked through, then remove from the pan and set aside.

• 4

  While the chicken cooks, place the broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.

• 5

  In a small bowl, whisk together the honey, tamari, minced garlic, grated ginger, and water until well combined.

• 6

  Wipe any excess grease from the skillet, pour in the sauce, and simmer over medium heat for 1-2 minutes until it begins to bubble and thicken.

• 7

  Return the chicken to the skillet, tossing thoroughly to coat each piece in the glossy glaze before serving alongside the steamed broccoli.