We give a gourmet makeover to these oven-baked chicken thighs with a sweet honey and tamari flavor. We pair our chicken with steam broccoli and an Asian inspired almond butter sauce. Licking fingers is encouraged!

Serves 4

4 tsp low sodium tamari, divided

2 tbs raw honey, divided

1 tsp sesame oil

8 boneless, skinless chicken thighs, trimmed of fat

4 cups broccoli florets

2 tbs raw or roasted unsalted, natural almond butter

1 tbs rice vinegar

1 tsp Sriracha or hot sauce, optional

1. Preheat oven to 425 F. In a large bowl, whisk together 2 tsp tamari, 1 tbs honey, ginger and oil. Add chicken and toss to coat. Transfer to a parchment or nonstick foil  lined baking sheets in a single layer and roast for 10 minutes, or until cooked through (USDA recommends cooking to an internal temperature of 165F when tested with a food thermometer.)

2. Meanwhile, fill a large pot with water and fit with a steamer basket. Bring to a boil and add broccoli. Steam for 3 to 4 minutes until tender-crisp.

3.Meanwhile, whisk together almond butter, remaining 2 tsp tamari, remaining 1 tbs honey, vinegar and Sriracha, if desired. Divide chicken and broccoli among serving plates and drizzle broccoli evenly with almond butter sauce.

Nutrients per serving ( 2 chicken thighs, 1 cup broccoli, 1 tbs sauce): calories: 288, total fat: 12 g, carbs: 14 g, fiber: 2 g, sugar: 9 g, protein:,