NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

2 tbsp coconut aminos

1 tsp honey

1 tsp grated ginger

1 clove minced garlic

1 tsp avocado oil

1.5 cups broccoli florets

0.5 tsp sesame seeds

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the chicken thighs in the skillet and sear for 5-6 minutes per side until golden brown and cooked through.

• 5

  While the chicken cooks, steam the broccoli florets in a separate pot for 3-4 minutes until they are bright green and crisp-tender.

• 6

  Reduce the skillet heat to low, pour the teriyaki glaze over the chicken, and simmer for 1-2 minutes until the sauce thickens and coats the meat.

• 7

  Serve the glazed chicken alongside the steamed broccoli and garnish with sesame seeds.