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Grilled Peanut-Lime Chicken with Broccoli, Peppers & Onion.

  • 2 crowns
    broccoli
  • 0.68 kg
    chicken breasts, boneless skinless
  • 1 small bunch
    cilantro
  • 2 cloves
    garlic
  • 3
    limes
  • 2
    red bell peppers
  • 1 medium
    yellow onion
  •  
    extra virgin olive oil
  •  
    honey
  •  
    natural peanut butter
  •  
    soy sauce
  •  
    Worcestershire sauce
  • 1
    Wash and dry the fresh produce.
    3 limes
    2 crowns broccoli
    2 red bell peppers
    1 small bunch cilantro
  • 2
    Peel and mince the garlic. Place in a large bowl.
    2 cloves garlic
  • 3
    Juice two limes into the bowl with the garlic. Add oil, peanut butter, soy sauce, honey, and Worcestershire; whisk to combine. Pour half of the marinade into a small bowl and set aside.
    ⅓ cup extra virgin olive oil
    ¼ cup natural peanut butter
    ¼ cup soy sauce
    2 tsp honey
    1 tsp Worcestershire sauce
  • 4
    Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Add the chicken to the large bowl with the marinade. Toss to coat and set aside.
    0.68 kg chicken breasts, boneless skinless
  • 5
    Separate broccoli into bite-sized florets and cut stems into smaller pieces.
  • 6
    Seed and slice the bell peppers into strips.
  • 7
    Preheat a grill pan or skillet over medium heat.
  • 8
    Coat the grill pan with oil.
    4 tsp extra virgin olive oil
  • 9
    Working in batches if necessary, add the broccoli and bell peppers to the grill pan and cook, stirring occasionally, until veggies are crisp-tender, 5-6 minutes. Remove and set aside on a plate; cover with foil.
  • 10
    Meanwhile, peel and slice the onion into thick rings.
    1 medium yellow onion
  • 11
    Add the onions to the grill pan. Cook, flipping once, until the onions start to soften and grill marks appear, 5-6 minutes. Remove and add to the plate with the veggies. Cover with the foil.
  • 12
    Coat the grill pan with additional oil.
    4 tsp extra virgin olive oil
  • 13
    Working in batches if necessary, add the chicken to the grill pan; cook, flipping once, until cooked through and golden, 5-6 minutes per side.
  • 14
    Meanwhile, shave the cilantro leaves off the stems; discard the stems and mince the leaves.
  • 15
    Slice the remaining limes into wedges.
  • 16
    Divide the chicken and veggies between plates; garnish with cilantro and lime wedges and serve with the reserved marinade for dipping. Enjoy!