Pan-Seared Chicken with Charred Broccoli, Edamame, and Cilantro-Lime Almonds
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 22 min
- Cost
- $17.00
- Nutrition
- 480 cal · 42g protein
- high-protein
🍳 1 pan · Picky-eater safe bet: plain chicken, sauce on the side
Pan-Seared Chicken with Charred Broccoli, Edamame, and Cilantro-Lime Almonds is a Asian-Fusion weeknight dinner that serves 4 and is on the table in about 32 minutes, for around $17 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain chicken, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Steamed rice (20 min)
Contains: Tree nuts · Soy · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Microplane zesterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1/2 tsp black pepper
- 1½ lb boneless chicken breast
- 1½ lb fresh broccoli
- 1½ cups frozen shelled edamame
- 1 cup sliced almonds
- 1 bunch (about 1 oz) fresh cilantro
- 2 count fresh lime
- 3 tbsp sesame oil
- 1 tsp salt
Steps
- Cut chicken breast into four even pieces and season with salt and pepper; cut broccoli into florets and toss with 1 tablespoon sesame oil.
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat, add chicken, and cook 6–7 minutes per side until golden and cooked through (internal temp 165°F), then transfer to a cutting board.
- Add broccoli florets to the same skillet and cook 5–6 minutes, stirring occasionally, until charred and tender, then add edamame and cook 2 minutes, stirring; toss with remaining 1 tablespoon sesame oil and juice of 1 lime.
- Toast almonds in a dry small skillet over medium heat for 3 minutes, stirring occasionally, then toss with chopped cilantro and zest of 1 lime.
- Divide broccoli and edamame among four bowls, top each with one chicken piece, sprinkle cilantro-lime almonds over the top, and serve immediately.
- Make ahead: cut the chicken and broccoli and toast the almonds up to a day ahead; store them separately in the fridge.
- Picky eaters can have just the plain chicken and broccoli, with the almonds and cilantro on the side.
On the side: Steamed rice (20 min)
1 cup long grain white rice
- Rinse the rice. Bring twice as much water as rice to a boil with a pinch of salt, stir in the rice, cover and simmer on low for 18 minutes.
- Take it off the heat, keep the lid on 5 minutes, then fluff with a fork.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 22 g
- Fiber
- 6 g
- Sugar
- 4 g
- Fat
- 24 g
- Saturated fat
- 3 g
- Sodium
- 620 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop