Tired of the  same old boring chicken and broccoli? Throw this into the mix to spice up your weekly meal prep. Feel free to scale back the amount of sauce, a little goes a long way! Serve over rice or cauliflower rice!

Inspired by: The Whole Cook

Ingredients:

Chicken & Broccoli

• 4 chicken thighs, ~ 950grams / 2 pounds

• 12 oz / 360 grams fresh broccoli florets

• 1 tbsp avocado oil

• ½ tsp salt

• ½ tsp pepper

• ¼ cup water

Teriyaki Sauce

• ¾ cup coconut aminos

• 1 ¼ cup water

• 1 tsp garlic

• 1 ½ tbsp almond flour

• 1 ½ tbsp water

Instructions:

1. Heat avocado oil over medium heat in a large pan. 

2. Cut chicken into 1 – 1 ½ inch chunks. Place them in the pan with your cooking fat. Sauté chicken until white and cooked through, flipping occasionally. This takes about 3 to 4 minutes.

3. Once chicken is cooked add ¼ cup water and fresh broccoli florets to the pan. Stir it all together. Cover and let the water steam your broccoli for a few minutes. Water should be cooked out. 

4. To make the Teriyaki Sauce, in a small pot add Coconut Aminos, garlic, and 1 ¼ cup water. Stir and heat over medium heat. In a small container combine almond flour and 1 ½ tbsp water. Shake. Turn off the stovetop heat. Pour the flour/water mixture into your sauce and whisk so it’s thoroughly mixed in. 

5. Pour finished sauce over chicken and broccoli. This pairs well with cauliflower rice and/or traditional rice.

Whole Recipe Serving Breakdown:

27 servings protein
0 servings carb
1.33 servings fat 
7 servings veggies