NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tbsp coconut aminos

1 tsp raw honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot starch

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup broccoli florets

1 tsp avocado oil

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel and cut them into bite-sized pieces.

• 2

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

• 3

  Season the chicken pieces with sea salt, black pepper, and arrowroot starch, tossing until evenly coated.

• 4

  Place the broccoli florets in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and bright green.

• 5

  Heat the avocado oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 5 to 6 minutes, turning occasionally, until golden brown and cooked through.

• 6

  Pour the teriyaki sauce into the skillet with the chicken. Stir constantly for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats the meat.

• 7

  Serve the glazed chicken immediately alongside the steamed broccoli.