NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp honey

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1.5 cup broccoli florets

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the honey, tamari, toasted sesame oil, grated ginger, and minced garlic.

• 3

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

• 4

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

• 5

  Reduce the heat to low and pour the honey-soy mixture over the chicken, simmering for 2 minutes until the sauce thickens into a sticky glaze.

• 6

  While the chicken rests, steam the broccoli florets and lightly sauté the cauliflower rice in a separate pan until tender.

• 7

  Serve the glazed chicken over the cauliflower rice with the steamed broccoli on the side, drizzling any remaining pan sauce over the top.