Wash and dry all produce. Preheat oven to 450 degrees. Bring 1 cup water and a pinch of salt to a boil in a medium pot. Mince 1 clove garlic (we sent more). Trim, then thinly slice scallions, keeping greens and whites separate. Zest lime until you have 1/2 tsp zest, then cut into halves.

In a medium bowl, mix 1 TBSP soy sauce, 1/2 tsp sugar, half the garlic, 1/2 tsp zest, and scallion whites. Add chicken and toss to coat. Set aside to marinate. Once water in pot is boiling, add rice, cover, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.

Toss broccoli and a large drizzle of olive oil on a baking sheet. Season with salt and pepper. Roast in oven until browned and tender, 12-15 minutes. Remove broccoli from sheet when done, then preheat broiler to high. TIP: While you wait for the broccoli to cook, check on your rice, get started on the peanut sauce in step 5, or take this time to remind any picky eaters that broccoli is an excellent source of vitamins A and C.

Lightly oil same baking sheet. Remove chicken from marinade and arrange on baking sheet. Discard excess marinade. Place chicken thighs under broiler and broil until juices run clear when pierced with knife, 4-5 minutes per side.

While chicken cooks, stir together peanut butter, remaining garlic, remaining soy sauce, 3 TBSP warm water, 11/2 tsp sugar, and a squeeze of lime juice in a small bowl. (TIP: Add more water as needed to give sauce a loose consistency.) Season with salt, pepper, and more lime juice to taste.

Divide rice between plates, then add broccoli and chicken. Garnish with scallion greens. Serve peanut sauce on side for dipping.