NUTRITION

SERVINGS

INGREDIENTS

6.5 oz boneless skinless chicken thighs

1 tsp arrowroot starch

1 tsp avocado oil

1 tbsp honey

1 tbsp tamari

1 tsp apple cider vinegar

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.25 cup cooked brown rice

PREPARATION

• 1

  Pat the chicken thighs completely dry with a paper towel to ensure a proper sear, then season both sides with sea salt and black pepper.

• 2

  Lightly dust the chicken with arrowroot starch, shaking off any excess for a thin, even coating.

• 3

  Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.

• 4

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

• 5

  While the chicken cooks, whisk together the honey, tamari, apple cider vinegar, and minced garlic in a small bowl.

• 6

  Steam the broccoli florets for 4-5 minutes until tender-crisp and bright green.

• 7

  Once the chicken is finished, lower the heat to medium-low and pour the honey-garlic mixture into the skillet.

• 8

  Simmer the sauce for 1-2 minutes, spooning it over the chicken until it becomes thick and glossy.

• 9

  Serve the glazed chicken over the cooked brown rice with the steamed broccoli on the side.