NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp toasted sesame oil

2 tbsp coconut aminos

0.5 tsp raw honey

1 tsp fresh ginger

1 clove garlic

0.25 cup cooked jasmine rice

1 cup broccoli florets

0.5 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Heat the toasted sesame oil in a large non-stick skillet over medium-high heat.

• 4

  Place the chicken in the skillet and sear for 5-6 minutes per side until the exterior is golden-brown and the internal temperature reaches 165 degrees Fahrenheit.

• 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 teriyaki glaze into the skillet with the chicken, allowing it to bubble and thicken into a sticky coating for 1-2 minutes while flipping the chicken to coat.

• 7

  Serve the glazed chicken over the warm jasmine rice alongside the steamed broccoli, garnishing with sesame seeds for a final crunch.