NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp honey

0.25 tsp ground ginger

1 clove garlic

0.5 cup cooked brown rice

1 cup 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 with sea salt and black pepper.

• 2

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

• 3

  Steam the broccoli florets for 4-5 minutes until tender-crisp and bright green.

• 4

  Heat the toasted sesame oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 5-6 minutes per side until golden brown and cooked through.

• 5

  Reduce the heat to low and pour the glaze into the skillet, tossing the chicken to coat until the sauce thickens into a sticky glaze.

• 6

  Serve the chicken over the warm brown rice with the steamed broccoli on the side, garnishing with sesame seeds.