NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken thighs

0.5 cup cooked jasmine rice

1 cup broccoli florets

1 tbsp coconut aminos

1 tsp raw honey

1 tsp toasted sesame oil

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Heat the toasted sesame 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 cooked through.

• 5

  While the chicken is searing, steam the broccoli florets for 4-5 minutes until they are tender-crisp and vibrant green.

• 6

  Pour the glaze into the skillet with the chicken, tossing to coat and simmering for 1-2 minutes until the sauce thickens into a glossy finish.

• 7

  Serve the glazed chicken over the warm jasmine rice with the steamed broccoli on the side, garnished with sesame seeds.