NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

3 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

2 cup broccoli florets

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

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

• 2

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

• 3

  Heat avocado oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.

• 4

  While chicken cooks, steam the broccoli florets and cauliflower rice in a steamer basket until tender-crisp.

• 5

  Lower the skillet heat to medium, pour the teriyaki glaze over the chicken, and simmer for 2 minutes until the sauce thickens into a glossy coating.

• 6

  Plate the cauliflower rice and broccoli, top with the glazed chicken, and drizzle any remaining sauce from the pan over the meal.