Step 1

Wash and dry the fresh produce.

Step 2

Peel and mince the garlic. Place in a large bowl.

Step 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.

Step 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.

Step 5

Separate broccoli into bite-sized florets and cut stems into smaller pieces.

Step 6

Seed and slice the bell peppers into strips.

Step 7

Preheat a grill pan or skillet over medium heat.

Step 8

Coat the grill pan with oil.

Step 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.

Step 10

Meanwhile, peel and slice the onion into thick rings.

Step 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.

Step 12

Coat the grill pan with additional oil.

Step 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.

Step 14

Meanwhile, shave the cilantro leaves off the stems; discard the stems and mince the leaves.

Step 15

Slice the remaining limes into wedges.

Step 16

Divide the chicken and veggies between plates; garnish with cilantro and lime wedges and serve with the reserved marinade for dipping. Enjoy!