BOUNTY GARDENS

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (high in protein and B vitamins)
• 4 cups broccoli florets (rich in glucosinolates and vitamin K)
• 3 cloves garlic, minced (natural antimicrobial)
• 1 tbsp fresh ginger, grated (anti-inflammatory)
• ¼ cup coconut aminos or low-sodium soy sauce (mineral-rich alternative to soy sauce)
• 2 tbsp sesame oil (healthy fats for nutrient absorption)
• 1 tbsp raw honey or maple syrup (optional, for balance)
• 1 tsp red pepper flakes (metabolism booster)
• 1 tbsp apple cider vinegar (supports digestion)
• 2 tbsp toasted sesame seeds (for crunch and zinc)

Directions

1. Marinate the Chicken: In a bowl, combine chicken thighs with coconut aminos, garlic, ginger, sesame oil, honey, red pepper flakes, and apple cider vinegar. Let marinate for at least 10 minutes (or overnight for deeper flavor).
2. Sauté the Aromatics: Heat a large skillet or wok over medium-high heat. Add 1 tbsp sesame oil and sauté garlic and ginger until fragrant (1–2 minutes).
3. Cook the Chicken: Add marinated chicken to the skillet. Cook for 6–8 minutes per side until browned and internal temperature reaches 165°F. Remove and set aside.
4. Stir-Fry the Broccoli: In the same skillet, add broccoli florets and 2 tbsp water. Cover and steam for 3–4 minutes until bright green and crisp-tender. Uncover and stir-fry for another 2 minutes.
5. Combine and Finish: Return chicken to the skillet, toss with broccoli, and drizzle with remaining marinade. Garnish with sesame seeds.