NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

2 tbsp coconut aminos

1 tbsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp rice vinegar

1 tsp toasted sesame oil

1 cup broccoli florets

1 cup riced cauliflower

0.5 tsp sesame seeds

1 tbsp green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, grated fresh ginger, minced garlic, and rice vinegar to create the teriyaki 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 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.

• 5

  While the chicken is cooking, steam the broccoli florets and riced cauliflower in a steamer basket or microwave until tender-crisp.

• 6

  Reduce the skillet heat to medium and pour the teriyaki glaze over the chicken, simmering for 2-3 minutes until the sauce thickens and coats the meat.

• 7

  Place the steamed cauliflower rice and broccoli in a bowl and top with the glazed chicken thighs.

• 8

  Drizzle any remaining sauce from the pan over the dish and garnish with sesame seeds and sliced green onions.