NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless skinless chicken thighs

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Sesame seeds

1.5 cups Broccoli florets

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Season the chicken thighs on both sides with sea salt and black pepper.

• 3

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

• 4

  Add the chicken thighs to the skillet and sear for 5 to 6 minutes per side until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside on a plate; add the broccoli florets and a splash of water to the same skillet.

• 6

  Cover the skillet with a lid and steam the broccoli for 3 minutes until it is vibrant green and crisp-tender.

• 7

  Remove the broccoli from the pan, then pour the prepared sauce into the skillet, simmering for 1 minute until it thickens into a glossy glaze.

• 8

  Return the chicken to the pan, tossing thoroughly to coat in the sticky sauce, and serve immediately with the broccoli and a sprinkle of sesame seeds.