NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.33 cup cooked jasmine rice

1 cup broccoli florets

0.5 tbsp honey

1 tbsp tamari

1 tsp toasted sesame oil

2 cloves garlic

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 evenly with sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through.

• 3

  While the chicken is searing, steam the broccoli florets in a steamer basket for 4-5 minutes until tender-crisp and bright green.

• 4

  In a small glass bowl, whisk together the honey, tamari, toasted sesame oil, and minced garlic until the glaze is well combined.

• 5

  Reduce the skillet heat to medium, pour the sauce over the chicken, and simmer for 2 minutes while spooning the liquid over the meat until it becomes thick and glossy.

• 6

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