NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

1 tsp toasted sesame seeds

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

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

• 2

  Pat the chicken thighs dry with a paper towel and season both sides evenly with sea salt and black pepper for maximum flavor.

• 3

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

• 4

  Add the chicken thighs to the skillet and sear for 5 to 7 minutes per side, developing a deep golden crust, until they are cooked through.

• 5

  While the chicken sears, place the broccoli florets in a steamer basket over boiling water for 4 minutes until they are tender-crisp and vibrant green.

• 6

  Lower the skillet heat to medium, pour in the teriyaki mixture, and simmer for 2 minutes while tossing the chicken until the sauce becomes a thick, glossy glaze.

• 7

  Transfer the steamed broccoli to a plate, top with the glazed chicken thighs, and garnish with toasted sesame seeds and sliced green onions.