Ingredients:

• Olive oil cooking spray
• 1 tablespoon packed light brown sugar
• 1/4 cup plus 2 tablespoons natural creamy peanut butter
• 1 tablespoon hot sesame oil
• 1/4 cup tamari
• 1 tablespoon sriracha sauce
• 1 tablespoon rice vinegar
• 1/4 cup warm water
• 1 tablespoon freshly squeezed lime juice
• 2 bunches broccolini (1 pound total)
• Salt and pepper
• Olive oil
• 4 to 6 thin-cut boneless, skinless chicken breasts or cutlets (1 to 1 1/2 pounds total)

Instructions:

1. Preheat oven to 425 degrees F and preheat gas grill on high heat.
2. Whisk together the brown sugar, peanut butter, sesame oil, soy sauce, sriracha, vinegar, water, and lime juice in a medium-size bowl until smooth. Set aside 1/4 cup of the peanut sauce for serving.
3. Place chicken in a ziplock bag and drizzle with 1/2 of the remaining peanut sauce to thickly coat.
4. Prepare a sheet pan with aluminum foil and mist with cooking spray before arranging broccolini tightly in a single layer on the prepared pan.  Toss broccolini with a light drizzle of olive oil and salt and pepper before cook in oven until well charred- about 10-12 minutes.
5. Cook chicken on the grill, flipping the chicken halfway through and brushing with remaining peanut sauce throughout, until the chicken is cooked through.
6. Serve the chicken and broccolini hot from the oven with the reserved 1/4 cup dipping sauce alongside.

Yields 4-6 servings

Allergen information:

• This recipe is eggless.
• This recipe is gluten free.
• This recipe is soy free.

Nutrition information: