NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tbsp tamari

1 tsp honey

0.5 tsp grated fresh ginger

1 clove minced garlic

1 cup broccoli florets

0.5 cup shelled edamame

1 tsp avocado oil

0.25 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 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 degrees Fahrenheit.

• 5

  While the chicken is searing, steam the broccoli florets and edamame in a steamer basket for 4-5 minutes until tender-crisp.

• 6

  Reduce the skillet heat to medium-low and pour the tamari mixture over the chicken, tossing to coat.

• 7

  Simmer the sauce for 1-2 minutes until it reduces into a thick, glossy glaze that clings to the chicken.

• 8

  Slice the chicken into strips and serve immediately over the steamed vegetables, garnishing with sesame seeds.