NUTRITION

SERVINGS

INGREDIENTS

7.5 oz boneless skinless chicken thighs

1 tbsp tamari

1 tsp honey

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

1 cup broccoli florets

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 glass bowl, whisk together the tamari, honey, sesame oil, grated fresh ginger, and minced garlic to create the glaze.

• 3

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

• 4

  Place the chicken thighs in the skillet and sear for 5 to 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit and the edges are golden.

• 5

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

• 6

  Lower the skillet heat to medium and pour the teriyaki glaze over the chicken, tossing frequently for 1 to 2 minutes until the sauce thickens into a glossy coating.

• 7

  Transfer the glazed chicken to a plate and serve immediately alongside the steamed broccoli.