NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Boneless skinless chicken thighs

0.25 cup Cooked brown rice

1 cup Broccoli florets

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Avocado oil

1 tsp Toasted sesame oil

0.5 tsp Fresh ginger

1 clove Garlic

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 evenly with sea salt and black pepper.

• 2

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

• 3

  Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

• 4

  Place the chicken thighs in the skillet and sear for 5 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 5

  While the chicken is searing, steam the broccoli florets in a steamer basket for 4 to 5 minutes until they are tender yet remain bright green.

• 6

  Reduce the skillet heat to medium and pour in the prepared teriyaki glaze, tossing the chicken continuously for 1 to 2 minutes until the sauce becomes thick and glossy.

• 7

  Arrange the cooked brown rice and steamed broccoli on a plate, top with the glazed chicken thighs, and finish with a drizzle of toasted sesame oil and a sprinkle of sesame seeds.