NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken thighs

1 tbsp tamari

0.5 tsp honey

0.5 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

1 cup broccoli florets

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Heat the sesame oil in a large non-stick 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 internal temperature reaches 165°F and the edges are golden and crispy.

• 5

  While the chicken is searing, steam the broccoli florets and cauliflower rice in a steamer basket for 4-5 minutes until tender yet crisp.

• 6

  Reduce the skillet heat to low and pour the glaze over the chicken, tossing to coat thoroughly for 1-2 minutes until the sauce becomes glossy and thick.

• 7

  Plate the chicken over the cauliflower rice and broccoli, then sprinkle with sesame seeds before serving.