CHICKEN

• 1 pound skin-on chicken thighs
• Kosher salt and freshly ground black pepper
• ⅓ cup chicken broth
• 3 tablespoons soy sauce
• 3 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil

SIDES

• 2 bunches broccolini, ends trimmed
• 1 tablespoon sesame oil
• Kosher salt and freshly ground black pepper
• 1 recipe Cauliflower Rice
• 2 tablespoons sesame seeds
• 1 bunch scallions, thinly sliced on the bias

Instructions:

1.  MAKE THE CHICKEN: Preheat the oven to 425°F. Season the chicken with salt and pepper. In a medium bowl, whisk together the chicken broth, soy sauce, honey, sesame oil, ginger and garlic.
2. In a large oven-safe skillet, heat the oil over medium heat. Add the chicken to the skillet, skin side down, and sear until evenly browned, about 5 minutes. Flip the chicken skin side up.
3. Pour the broth mixture into the skillet and bring to a simmer over medium-high heat for 2 minutes. Transfer the skillet to the oven and cook until the sauce has thickened and the chicken is fully cooked, 15 to 17 minutes.
4. PREPARE THE SIDES: In a large bowl, toss together the broccolini and sesame oil; season with salt and pepper. Arrange in a single layer on a baking sheet.
5. While the chicken finishes cooking, roast the broccolini until it is tender, 8 to 10 minutes.
6. To assemble the meal-prep containers (or to serve), divide the cauliflower rice and broccolini among four containers (or plates). Add the chicken andgarnish with sesame seeds and scallions.
7. Serve immediately or refrigerate for up to four days.

Recipe Source