NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tbsp gochujang paste

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp rice vinegar

1 tsp avocado oil

1 clove garlic

0.5 tsp fresh ginger

1 cup broccoli florets

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  In a small mixing bowl, whisk together the gochujang, coconut aminos, honey, toasted sesame oil, rice vinegar, minced garlic, and grated ginger until smooth.

• 3

  Heat the avocado oil in a large cast-iron skillet over medium-high heat.

• 4

  Place the chicken in the hot skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F and the edges are crispy.

• 5

  While the chicken cooks, steam the broccoli florets in a steamer basket for 4-5 minutes until bright green and tender-crisp.

• 6

  Reduce the skillet heat to low and pour the gochujang sauce over the chicken, tossing to coat thoroughly until the glaze becomes thick and glossy.

• 7

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