Chicken And Broccoli Recipe

Make sauce

In a small bowl whisk together 1/2 cup Korean BBQ sauce, 1 tablespoon soy sauce (or tamari), 1 teaspoon sesame oil, 1 teaspoon honey (or brown sugar) and 1 teaspoon minced garlic. Reserve 2 tablespoons for serving and use the rest to marinate the chicken.

Pound or butterfly the 2 chicken breasts to an even thickness (about 1/2 inch) so they cook evenly. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Place the chicken in a shallow dish or zip-top bag and pour 3/8 cup (all but the reserved 2 tablespoons) of the prepared Korean-style marinade over it. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours. Remove chicken from fridge 10 minutes before grilling.

Preheat a grill or grill pan over medium-high heat (about 425°F / 220°C). Brush the grill or pan lightly with 1 tablespoon neutral oil to prevent sticking.

Grill the chicken 4–6 minutes per side, brushing with a little reserved marinade once halfway through, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from heat, rest 5 minutes, then slice into 1/2-inch strips.

Preheat the oven to 425°F (220°C) if not already hot from other steps. Toss 4 cups trimmed broccoli florets with 2 tablespoons olive oil, 3/4 teaspoon salt and 1/2 teaspoon black pepper on a rimmed baking sheet in a single layer.

Roast for 14–18 minutes, turning once halfway, until edges are lightly charred and stems are tender. If you prefer crisp-tender broccoli, check at 12 minutes.

Remove from oven and keep warm. Optionally squeeze a little reserved lemon wedge over roasted broccoli just before serving.

Bring a medium pot of water to a gentle simmer. Carefully lower 2 large eggs into simmering water and cook 6 minutes for jammy yolks. While eggs cook, prepare an ice bath (bowl with cold water and ice).

When time is up, transfer eggs to the ice bath for 3 minutes to stop cooking. Gently peel and halve lengthwise; season halves with a pinch of salt and pepper. Keep warm or place on top of bowls when assembling.

If using fresh corn, sauté 1 cup corn kernels in 1 teaspoon olive oil in a skillet over medium-high heat for 3–4 minutes until lightly charred; if using thawed frozen corn, just warm for 1–2 minutes. Transfer to a bowl to cool slightly.

To the corn add 1/4 cup finely diced red bell pepper, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, 1 teaspoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss and adjust seasoning to taste.

Choose your base: divide 2 cups steamed rice between two bowls (about 1 cup per bowl) or place 2 cups mixed greens per bowl for a salad base.

Arrange sliced grilled chicken over the base. Spoon 1/4 cup roasted broccoli per bowl (or divide evenly) and add about 1/2 cup corn salad per bowl.

If using jammy eggs, place one halved egg on each bowl. Sprinkle 1.5 sliced green onions (use whole 3 stalks across two bowls) and 1/2 teaspoon toasted sesame seeds per bowl.

Serve each bowl with a lemon wedge and 1 tablespoon reserved Korean BBQ sauce on the side for drizzling. Offer extra sauce for guests to add to taste.