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

  • ½ cup
    almonds, sliced
  • 4 crowns
    broccoli
  • 0.91 kg
    chicken thighs, boneless skinless
  • 1 small bunch
    cilantro
  • 2 cups
    edamame
  • 2 cloves
    garlic
  • 2 (2 ½ cm) pieces
    ginger root
  • 2
    limes
  • 1
    shallot
  •  
    black pepper
  •  
    brown sugar
  •  
    chili-garlic sauce
  •  
    cornstarch
  •  
    fish sauce
  •  
    salt
  •  
    soy sauce
  •  
    toasted sesame oil
  • 1
    Preheat oven to broil on high; position rack under the broiler.
  • 2
    Wash and dry the fresh produce.
    4 crowns broccoli
    2 limes
    2 (2 ½ cm) pieces ginger root
    1 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 large baking sheet and spread out in a single, even layer. Reserve bowl for later use.
    2 tbsp toasted sesame oil
    ¼ tsp salt
    ¼ 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 limes into the large bowl, then juice one of the limes into the same bowl. Cut the other 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.
    1 shallot
    2 cloves garlic
  • 7
    Add fish sauce, soy sauce, chili-garlic sauce, and sugar to the bowl and whisk to combine the sauce.
    1 tsp fish sauce
    1 tbsp soy sauce
    1 tsp chili-garlic sauce
    2 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.
    0.91 kg chicken thighs, boneless skinless
    2 tbsp cornstarch
    ½ tsp salt
    ½ tsp black pepper
  • 10
    Preheat a large nonstick skillet over medium-high heat.
  • 11
    Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add the chicken in a single layer, and cook, stirring often, until golden and cooked through, 8-9 minutes. Transfer to the bowl with the broccoli.
    2 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
    When the chicken is done cooking, add edamame to the skillet and cook, stirring often, until cooked through, about 2 minutes. Transfer to the bowl with the broccoli, making sure to scrape all of the cooking juices into the bowl; toss to combine.
    2 cups edamame
  • 14
    To serve, divide the broccoli mixture between bowls or plates; top with almonds and garnish with lime wedges. Enjoy!
    ½ cup almonds, sliced