NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skin-on chicken thighs

0.25 tbsp olive oil

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 cup broccoli florets

0.5 cup shelled edamame

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken thighs in the skillet skin-side down and sear for 6 to 7 minutes without moving them until the skin is golden and crispy.

• 4

  While the chicken sears, whisk together the tamari, honey, grated fresh ginger, and minced garlic in a small bowl.

• 5

  Flip the chicken thighs and pour the tamari mixture into the skillet, simmering for 4 to 5 minutes until the sauce thickens into a glossy glaze and the chicken is cooked through.

• 6

  Steam the broccoli florets and shelled edamame in a steamer basket over boiling water for 4 minutes until they are vibrant and tender-crisp.

• 7

  Arrange the steamed vegetables on a plate, top with the glazed chicken, drizzle with the remaining pan sauce, and garnish with sesame seeds.