NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tsp arrowroot starch

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

2 tsp honey

1 tbsp tamari

2 cloves garlic

0.5 tsp fresh ginger

1 cup broccoli florets

0.25 cup cooked jasmine rice

1 tsp green onions

PREPARATION

• 1

  Pat the chicken thighs completely dry with paper towels, then toss in a bowl with arrowroot starch, sea salt, and black pepper until evenly coated.

• 2

  In a small glass jar or bowl, whisk together the honey, tamari, minced garlic, and grated ginger until well combined.

• 3

  Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat.

• 4

  Place the chicken thighs in the skillet and sear for 5-6 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 5

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

• 6

  Lower the skillet heat to medium and pour the honey-tamari mixture over the chicken, tossing frequently for 1-2 minutes until the sauce thickens into a sticky glaze.

• 7

  Portion the cooked jasmine rice onto a plate, top with the glazed chicken and steamed broccoli, and garnish with thinly sliced green onions.