NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tsp avocado oil

2 tbsp coconut aminos

1 tsp honey

1 tsp grated fresh ginger

1 clove garlic

1.5 cups broccoli florets

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 the sea salt and black pepper.

• 2

  In a small mixing bowl, whisk together the coconut aminos, honey, grated ginger, and minced garlic to create the teriyaki glaze.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.

• 4

  Place the chicken thighs in the skillet and sear for 5-6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 5

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

• 6

  Reduce the skillet heat to low and pour the teriyaki glaze over the chicken thighs, tossing them continuously to coat until the sauce reduces into a thick, glossy finish.

• 7

  Transfer the chicken to a plate alongside the steamed broccoli and garnish with sesame seeds before serving.