NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless skinless chicken thighs

1.5 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tsp Rice vinegar

1 cup Broccoli florets

1 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, grated ginger, minced garlic, and rice vinegar to create the teriyaki sauce.

• 2

  Season the chicken thighs on both sides with sea salt and black pepper.

• 3

  Heat the toasted sesame oil in a large skillet over medium-high heat.

• 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 lightly sauté the cauliflower rice in a separate pan until softened.

• 6

  Pour the teriyaki sauce into the skillet with the chicken and simmer for 2 minutes until the sauce thickens into a sticky glaze.

• 7

  Flip the chicken to ensure it is fully coated in the glaze.

• 8

  Serve the glazed chicken over the cauliflower rice with the steamed broccoli on the side, garnishing with sesame seeds.