NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

2 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 clove garlic

1 tsp fresh ginger

1 cup broccoli florets

0.5 cup cooked white rice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Pour the prepared teriyaki glaze into the skillet, tossing the chicken to coat thoroughly, and simmer for 2 minutes until the sauce becomes sticky and thick.

• 6

  Serve the glazed chicken over the warm cooked white rice alongside steamed broccoli florets and garnish with a sprinkle of sesame seeds.