NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp tamari

0.5 tbsp honey

1 tsp toasted sesame oil

1 tsp sesame seeds

0.5 cup cooked jasmine rice

1 cup broccoli florets

0.5 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

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 tamari, honey, grated ginger, and minced garlic to create the glaze.

• 3

  Heat the toasted sesame oil in a medium skillet over medium-high heat.

• 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 cooks, steam the broccoli florets until tender-crisp and warm the cooked jasmine rice.

• 6

  Reduce the skillet heat to low and pour the tamari glaze over the chicken, flipping the thighs to coat thoroughly.

• 7

  Simmer for 1-2 minutes until the sauce thickens into a glossy, sticky glaze.

• 8

  Slice the chicken and serve over the jasmine rice with the steamed broccoli on the side.

• 9

  Garnish the entire dish with sesame seeds before serving.