NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken thighs

0.5 cup Cooked jasmine rice

1 cup Broccoli florets

2 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Grated fresh ginger

1 clove Minced garlic

1 tsp Toasted sesame oil

1 tsp White sesame seeds

1 tbsp Sliced green onions

1 tsp Avocado oil

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the coconut aminos, raw honey, grated ginger, and minced garlic until the honey is fully incorporated.

• 3

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Place the chicken thighs in the skillet and sear for 5-7 minutes per side, or until they are golden brown and reach an internal temperature of 165°F.

• 5

  Reduce the heat to low and pour the coconut aminos mixture into the skillet, tossing the chicken to coat as the sauce bubbles and thickens into a glossy glaze.

• 6

  While the chicken rests for 2 minutes, steam the broccoli florets in a steamer basket for 3-4 minutes until they are bright green and tender-crisp.

• 7

  Serve the glazed chicken over the fluffy jasmine rice with the steamed broccoli on the side, garnishing with toasted sesame oil, sesame seeds, and green onions.