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Charred Broccoli Bowl with Chicken, Edamame, Almonds, Cilantro & Lime.

  • ¼ cup
    almonds, sliced
  • 2 crowns
  • 1 lb
    chicken thighs, boneless skinless
  • ½ small bunch
  • 1 cup
  • 1 clove
  • 1 (1 inch) piece
    ginger root
  • 1
  • ½
    black pepper
    brown sugar
    chili-garlic sauce
    fish sauce
    soy sauce
    toasted sesame oil
  • 1
    Preheat oven to broil on high; position rack under the broiler.
  • 2
    Wash and dry the fresh produce.
    2 crowns broccoli
    1 lime
    1 (1 inch) piece ginger root
    ½ small bunch cilantro
  • 3
    Separate broccoli crowns into bite-sized florets and cut stems into smaller pieces; place in a large bowl. Add oil, salt, and pepper, and toss to combine; transfer to a baking sheet and spread out in a single, even layer. Reserve bowl for later use.
    1 tbsp toasted sesame oil
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 4
    Place broccoli in the oven and broil, turning halfway through, until broccoli is crisp-tender and lightly charred around the edges, 12-15 minutes.
  • 5
    Meanwhile, zest the lime into the large bowl, then juice half the lime into the same bowl. Cut remaining lime into wedges and set aside.
  • 6
    Peel and mince the shallot and garlic. Peel and grate or mince the ginger; transfer everything to the bowl with the lime juice.
    ½ shallot
    1 clove garlic
  • 7
    Add fish sauce, soy sauce, chili-garlic sauce, and sugar to the bowl and whisk to combine the sauce.
    ½ tsp fish sauce
    1 ½ tsp soy sauce
    ½ tsp chili-garlic sauce
    1 tsp brown sugar
  • 8
    When the broccoli is done cooking, remove from the oven and transfer to the bowl with the sauce; stir to combine.
  • 9
    Cut chicken into bite-sized pieces and place in a medium bowl. Add cornstarch, salt, and pepper to the bowl and gently toss to coat the chicken.
    1 lb chicken thighs, boneless skinless
    1 tbsp cornstarch
    ¼ tsp salt
    ¼ tsp black pepper
  • 10
    Preheat a nonstick skillet over medium-high heat.
  • 11
    Once the skillet is hot, add oil and swirl to coat the bottom. Add the chicken and cook, stirring often, until golden and almost cooked through, 5-6 minutes.
    1 tbsp toasted sesame oil
  • 12
    Meanwhile, shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl with the broccoli.
  • 13
    Add edamame to the skillet with the chicken and continue to cook, stirring often, until chicken and edamame are cooked through, 2-3 minutes. Transfer to the bowl with the broccoli, making sure to scrape all of the chicken juices into the bowl; toss to combine.
    1 cup edamame
  • 14
    To serve, divide the broccoli mixture between bowls or plates; top with almonds and garnish with lime wedges. Enjoy!
    ¼ cup almonds, sliced