NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tsp avocado oil

2 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a large skillet over medium-high heat until it begins to shimmer.

• 4

  Place the chicken thighs in the skillet and sear for 5-6 minutes per side until deeply golden and cooked through.

• 5

  While the chicken is searing, steam the broccoli florets for 4-5 minutes until they are tender-crisp and bright green.

• 6

  Pour the prepared glaze into the skillet with the chicken, tossing to coat as the sauce bubbles and thickens into a glossy finish.

• 7

  Serve the glazed chicken over the cooked brown rice with the steamed broccoli on the side, garnishing with sesame seeds.