NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.25 tbsp avocado oil

2 tbsp coconut aminos

0.5 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

0.25 cup cooked jasmine rice

1.5 cups broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

0.5 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, grated fresh ginger, minced garlic, and toasted sesame oil to create the glaze.

• 3

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

• 4

  Place the chicken thighs in the skillet and sear for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 5

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

• 6

  Reduce the skillet heat to medium and pour the glaze over the chicken, simmering for 1 to 2 minutes until the sauce thickens into a glossy coating.

• 7

  Arrange the cooked jasmine rice on a plate and top with the glazed chicken thighs and steamed broccoli.

• 8

  Drizzle any remaining sauce from the pan over the chicken and garnish with sesame seeds before serving.