NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 cup cooked brown rice

1 cup broccoli florets

1 tbsp tamari

1 tsp honey

0.5 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken thighs to the skillet and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165°F and the edges are golden.

• 5

  While the chicken is searing, steam the broccoli florets until tender-crisp and warm the pre-cooked brown rice.

• 6

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

• 7

  Slice the chicken into strips and serve over the brown rice with the steamed broccoli, garnishing the entire dish with sesame seeds.