NUTRITION

SERVINGS

INGREDIENTS

7 oz chicken thighs

2 cup broccoli florets

2 tsp avocado oil

1 tbsp coconut aminos

1 tsp chili garlic sauce

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Place the broccoli florets on the baking sheet, drizzle with 1 teaspoon of avocado oil and half of the sea salt, then toss to coat evenly.

• 3

  Roast the broccoli for 15-20 minutes until the edges are golden and tender-crisp.

• 4

  While the broccoli roasts, season the chicken thighs on both sides with the remaining sea salt and the black pepper.

• 5

  Heat the remaining 1 teaspoon of avocado oil in a large non-stick skillet over medium-high heat.

• 6

  Add the chicken thighs to the skillet and sear for 5-7 minutes per side until the skin is golden-brown and the internal temperature reaches 165°F.

• 7

  In a small bowl, whisk together the coconut aminos, chili garlic sauce, minced garlic, and grated ginger.

• 8

  Reduce the skillet heat to low, pour the sauce over the chicken, and toss for 1-2 minutes until the glaze is thick and glossy.

• 9

  Plate the glazed chicken thighs alongside the roasted broccoli and serve immediately.