NUTRITION

SERVINGS

INGREDIENTS

6.5 oz boneless skinless chicken thighs

1.5 tsp avocado oil

2 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.5 cup cooked brown rice

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 stalk green onion

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 mixing bowl, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic to create the glaze.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 4

  Place the chicken thighs in the skillet and sear for 5 to 6 minutes per side until they develop a golden-brown crust and reach an internal temperature of 165°F.

• 5

  While the chicken is searing, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

• 6

  Reduce the skillet heat to medium and pour the glaze mixture over the chicken, allowing it to simmer and bubble for 2 minutes until it thickens and coats the meat.

• 7

  Arrange the cooked brown rice on a plate and top with the glazed chicken thighs.

• 8

  Serve with the steamed broccoli on the side and garnish with sesame seeds and thinly sliced green onion.