- Boneless Skinless Chicken Thighs - Salt and Pepper - Head Broccoli - Avocado Oil - Filtered Water - Cauliflower Rice - Green Onions - Sesame Seeds
Steam the broccoli. Chop half a head of broccoli into small florets. In a large skillet, add around ½-inch of water and bring to a simmer. Add the broccoli and cover, leaving the lid slightly cracked.
Chop and cook the chicken. Cut up around 2 lbs. of chicken thighs into bite-sized pieces and season with salt and pepper.
Heat some oil in a large skillet over medium heat and cook in a single layer over medium-high heat until cooked through. Set aside.
Add the teriyaki sauce to the skillet and thicken it with xanthan gum. Add the broccoli and toss to combine.