NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tsp sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp coconut aminos

1 tsp honey

0.5 tsp garlic powder

0.25 tsp ground ginger

1 tsp arrowroot powder

0.5 cup cooked brown rice

1 cup broccoli florets

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While chicken cooks, whisk together coconut aminos, honey, garlic powder, ground ginger, and arrowroot powder in a small bowl to create the glaze.

• 5

  Steam the broccoli florets in a steamer basket for 4-5 minutes until tender and bright green.

• 6

  Pour the glaze mixture into the skillet with the chicken, tossing constantly as the sauce bubbles and thickens into a sticky coating.

• 7

  Serve the glazed chicken over the warm brown rice with the steamed broccoli on the side.

• 8

  Garnish the entire dish with sesame seeds for a final touch of texture.