- Boneless Skinless Chicken Thighs - Salt and Pepper - Head Broccoli - Avocado Oil - Filtered Water - Cauliflower Rice - Green Onions - Sesame Seeds
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.
Cut up around 2 lbs. of chicken thighs into bite-sized pieces & season with salt & pepper. Heat some oil in a large skillet over medium heat & cook in a single layer over medium-high heat.