NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tsp avocado oil

2 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Remove the chicken from the skillet and set aside. In the same pan, add the broccoli florets and sliced red bell pepper, sautéing for 3-4 minutes until they are bright and crisp-tender.

• 5

  Pour the teriyaki sauce into the skillet with the vegetables, then return the chicken to the pan. Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze.

• 6

  Serve the glazed chicken and vegetables over the warm brown rice, garnishing with sesame seeds for a final crunch.