NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 cup cooked jasmine rice

1 cup broccoli florets

1 tbsp tamari

0.5 tbsp honey

0.5 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Add the chicken thighs to the skillet and sear for 5 to 6 minutes per side until the edges are crispy and the internal temperature reaches 165°F.

• 5

  Reduce the heat to low and pour the teriyaki glaze into the skillet, tossing the chicken continuously for 1 minute until the sauce is thick and glossy.

• 6

  While the chicken rests, steam the broccoli florets for 3 to 4 minutes until they are tender-crisp and bright green.

• 7

  Serve the glazed chicken over the warm jasmine rice with the steamed broccoli on the side, garnished with sesame seeds.