NUTRITION

SERVINGS

INGREDIENTS

1 large chicken drumsticks

0.5 cup canned apricots

1 tbsp coconut aminos

1 tbsp apple cider vinegar

0.5 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked jasmine rice

1 cup broccoli florets

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Drain the canned apricots and place them in a small blender or food processor with the coconut aminos, apple cider vinegar, sesame oil, ginger, and garlic.

• 3

  Pulse the mixture until it forms a smooth, thick glaze.

• 4

  Pat the chicken drumsticks dry with a paper towel and season them on all sides with sea salt and black pepper.

• 5

  Arrange the drumsticks on the baking sheet and brush them generously with half of the prepared apricot glaze.

• 6

  Roast for 25 to 30 minutes, turning the drumsticks halfway through and brushing with the remaining glaze, until the chicken is cooked through and the glaze is caramelized.

• 7

  While the chicken is roasting, steam the broccoli florets until tender-crisp and ensure the jasmine rice is warmed.

• 8

  Serve the sticky drumsticks over the fluffy rice with the steamed broccoli on the side.