NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken thighs

0.5 tbsp extra virgin olive oil

0.5 tsp toasted sesame oil

2 cloves garlic

1 tsp fresh ginger

1 tbsp tamari

0.5 tsp honey

0.5 tsp red pepper flakes

1 cup broccoli florets

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

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 extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the chicken thighs in the skillet and sear for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

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

• 5

  In a small bowl, whisk together the toasted sesame oil, minced garlic, grated ginger, tamari, honey, and red pepper flakes.

• 6

  Once the chicken is cooked, reduce the heat to low and pour the sauce into the skillet, tossing the chicken to coat thoroughly as the glaze thickens.

• 7

  Remove from heat and serve the chicken immediately alongside the steamed broccoli, garnished with thinly sliced green onions.