NUTRITION

SERVINGS

INGREDIENTS

7.5 oz boneless skinless chicken thighs

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1.5 cups broccoli florets

0.5 cup red bell pepper

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken thighs completely dry with paper towels then toss in a bowl with arrowroot powder, sea salt, and black pepper until lightly coated.

• 2

  In a small glass jar, whisk together the tamari, honey, grated fresh ginger, and minced garlic to create the teriyaki base.

• 3

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

• 4

  Place the chicken in the skillet and sear for 5 to 6 minutes per side without moving them, ensuring a golden-brown crust develops.

• 5

  While the chicken cooks, place the broccoli florets and sliced red bell pepper in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

• 6

  Reduce the skillet heat to medium-low and pour the tamari mixture over the chicken, tossing constantly for 1 minute until the sauce becomes thick and glossy.

• 7

  Transfer the glazed chicken to a plate alongside the steamed vegetables and garnish the entire dish with sesame seeds before serving.