NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

2 cup broccoli florets

2 tbsp coconut aminos

1 tsp raw honey

1 tsp fresh ginger, grated

1 clove garlic, minced

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp toasted sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Toss the broccoli florets on the baking sheet with the olive oil and half of the sea salt and black pepper.

• 3

  Roast the broccoli for 15-18 minutes until the edges are slightly charred and the stems are tender.

• 4

  While the broccoli roasts, season the chicken thighs with the remaining salt and pepper.

• 5

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

• 6

  Heat a large non-stick skillet over medium-high heat and sear the chicken thighs for 5-6 minutes per side until they reach an internal temperature of 165°F.

• 7

  Reduce the heat to low and pour the teriyaki glaze into the skillet, tossing the chicken continuously for 1-2 minutes until the sauce becomes thick and glossy.

• 8

  Plate the golden chicken alongside the roasted broccoli and garnish with toasted sesame seeds.