NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.5 cup cooked jasmine rice

1 cup broccoli florets

2 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp freshly grated 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, honey, grated ginger, minced garlic, and arrowroot powder until smooth.

• 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 to the skillet and sear for 5 to 7 minutes per side until a golden crust forms and the internal temperature reaches 165°F.

• 5

  Pour the sauce mixture into the skillet with the chicken, stirring constantly for 1 to 2 minutes as it bubbles and thickens into a glossy glaze.

• 6

  While the sauce thickens, steam the broccoli florets for 3 to 4 minutes until they are tender-crisp and bright green.

• 7

  Serve the glazed chicken over the warm jasmine rice, drizzling any remaining sauce from the pan over the top.

• 8

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