NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless skinless chicken thighs

0.5 tbsp Extra virgin olive oil

1 tbsp Raw honey

3 cloves Garlic

1 tbsp Tamari

1 tsp Apple cider vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

1 cup Cauliflower rice

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken thighs in the skillet and sear for 6-7 minutes per side until the exterior is golden and crispy and the internal temperature reaches 165°F.

• 4

  While the chicken is cooking, steam the broccoli florets and cauliflower rice in a steamer basket or microwave until tender.

• 5

  Remove the chicken from the skillet and set aside on a plate; reduce the skillet heat to medium.

• 6

  Add the minced garlic to the remaining oil in the pan and sauté for 1 minute until fragrant and lightly softened.

• 7

  Whisk in the raw honey, tamari, and apple cider vinegar, stirring constantly as the mixture simmers and reduces into a thick glaze.

• 8

  Return the chicken thighs to the skillet, tossing them thoroughly to coat every inch in the sticky honey-garlic sauce.

• 9

  Plate the chicken over the steamed cauliflower rice and serve with the broccoli on the side.