NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp avocado oil

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 cup broccoli florets

0.5 cup red bell pepper

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, grated ginger, and minced garlic to create the glaze.

• 3

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

• 4

  Place chicken in the skillet and sear for 5-6 minutes per side until golden brown and cooked through.

• 5

  Remove chicken from the pan and set aside; add the broccoli and sliced bell peppers to the same skillet with a splash of water, covering for 2 minutes to steam-saute.

• 6

  Return the chicken to the pan, pour the teriyaki glaze over everything, and toss for 1 minute until the sauce thickens and coats the ingredients.

• 7

  Garnish with sesame seeds before serving.