NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

2 cups broccoli florets

0.5 tbsp extra virgin olive oil

1 tbsp honey

1 tbsp tamari

2 cloves garlic

1 tsp apple cider vinegar

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Place the broccoli florets on the baking sheet, drizzle with half of the olive oil, and season with a pinch of sea salt and black pepper.

• 3

  Roast the broccoli for 15-20 minutes until the edges are slightly charred and the stems are tender.

• 4

  While the broccoli roasts, whisk together the honey, tamari, minced garlic, apple cider vinegar, and red pepper flakes in a small bowl.

• 5

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

• 6

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.

• 7

  Reduce the skillet heat to medium-low and pour in the honey-garlic sauce.

• 8

  Simmer the sauce for 2-3 minutes, spooning it over the chicken repeatedly until it thickens into a glossy, dark glaze.

• 9

  Plate the chicken alongside the roasted broccoli and drizzle any remaining glaze from the pan over the top.