NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.25 cup jasmine rice

1 cup broccoli florets

1 tbsp tamari

0.5 tsp honey

0.5 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

1 tsp sesame seeds

PREPARATION

• 1

  Prepare the teriyaki sauce by whisking the tamari, honey, grated fresh ginger, and minced garlic in a small bowl until well combined.

• 2

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

• 3

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Place the chicken thighs in the skillet and sear for 5-6 minutes per side, or until they reach an internal temperature of 165°F and have a golden-brown crust.

• 5

  While the chicken is searing, steam the broccoli florets for 4-5 minutes until they are tender-crisp and bright green.

• 6

  Reduce the skillet heat to medium-low and pour the prepared teriyaki sauce over the chicken, tossing frequently to coat each piece as the glaze thickens.

• 7

  Remove from heat and drizzle the toasted sesame oil over the chicken, then garnish with sesame seeds.

• 8

  Serve the glazed chicken immediately alongside the cooked jasmine rice and steamed broccoli.