NUTRITION

SERVINGS

INGREDIENTS

6.5 oz boneless skinless chicken thighs

0.5 tbsp avocado oil

0.5 cup cooked brown rice

1 cup broccoli florets

2 tbsp coconut aminos

0.5 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken thighs to the skillet and sear for 5 to 6 minutes per side until the exterior is golden and crispy and the meat is cooked through.

• 5

  While the chicken is cooking, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

• 6

  Lower the skillet heat to medium and pour the ginger glaze over the chicken, tossing to coat for 1 to 2 minutes until the sauce thickens into a shiny glaze.

• 7

  Place the warm brown rice in a bowl and top with the glazed chicken and steamed broccoli.

• 8

  Garnish the dish with sesame seeds and thinly sliced green onion before serving.