NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.5 tbsp honey

2 cloves garlic

1 cup broccoli florets

0.5 cup carrots

0.5 tbsp extra virgin olive oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets and sliced carrots on the baking sheet, drizzle with 0.25 tbsp of the olive oil and half of the sea salt, and toss to coat evenly.

• 3

  Roast the vegetables for 15 to 20 minutes until they are tender and the edges are slightly caramelized.

• 4

  While the vegetables roast, season the chicken thighs on both sides with the remaining sea salt and the black pepper.

• 5

  Heat the remaining 0.25 tbsp of olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.

• 6

  In a small bowl, whisk together the honey, minced garlic, and coconut aminos until well combined.

• 7

  Reduce the skillet heat to medium, pour the honey-garlic mixture over the chicken, and simmer for 2-3 minutes while spooning the sauce over the meat until it thickens into a glossy glaze.

• 8

  Plate the glazed chicken thighs immediately alongside the roasted vegetables and serve warm.