NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.25 cup cooked brown rice

1 cup broccoli florets

1 tbsp coconut aminos

1 tsp raw honey

1 tsp toasted sesame oil

1 tsp freshly grated ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 4

  Place the chicken thighs in the skillet and sear for 5-6 minutes per side until the edges are golden brown and the meat is cooked through.

• 5

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

• 6

  Pour the prepared teriyaki glaze into the skillet with the chicken, tossing the thighs continuously as the sauce bubbles and thickens into a sticky coating.

• 7

  Plate the chicken over the warm brown rice with the steamed broccoli on the side, then garnish with sesame seeds before serving.