NUTRITION

SERVINGS

INGREDIENTS

6 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 Toasted sesame oil

1 tsp Grated fresh ginger

1 clove Garlic

0.5 tsp Arrowroot powder

1 tsp Sesame seeds

1 tbsp Sliced green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 5

  While the chicken cooks, steam the broccoli florets for 4 to 5 minutes until they are vibrant green and tender.

• 6

  Reduce the skillet heat to medium-low and pour the teriyaki glaze over the chicken, tossing to coat as the sauce thickens into a glossy finish.

• 7

  Arrange the cooked jasmine rice and steamed broccoli on a plate, then top with the glazed chicken thighs.

• 8

  Garnish the dish with sesame seeds and sliced green onions before serving.