NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tsp arrowroot powder

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tbsp extra virgin olive oil

1 tbsp honey

1 tbsp tamari

2 cloves garlic

1 tsp apple cider vinegar

1.5 cups broccoli florets

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel and toss them in a small bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small jar or bowl, whisk together the honey, tamari, minced garlic, and apple cider vinegar to create the glaze.

• 3

  Heat the olive oil in a large skillet over medium-high heat; once shimmering, add the chicken and sear for 5-7 minutes per side until golden brown and cooked through.

• 4

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

• 5

  Lower the skillet heat to medium and pour the honey-garlic sauce over the chicken, simmering for 2 minutes until the glaze is thick and bubbling.

• 6

  Serve the glazed chicken immediately alongside the steamed broccoli, drizzling any remaining sauce from the pan over the top.