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Chicken Skewers with Fava Bean and Mint Salad

Yield 6 servings (serving size: 2 skewers and 1/3 cup fava bean mixture)
Dress up basic grilled chicken skewers by serving with a minted fava bean salad. Plate with a side of fluffy couscous.

Ingredients

  • 2 cups shelled fava beans (about 4 pounds unshelled)
  • 1/4 cup extra-virgin olive oil, divided
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh mint
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 3/4 pounds skinless, boneless chicken breast halves, cut into (1-inch) pieces
  • Cooking spray
  • 6 lemon wedges (optional)
  • Fresh mint sprigs (optional)

Nutrition Information

  • calories 447
  • fat 13.8 g
  • satfat 2.3 g
  • monofat 7.8 g
  • polyfat 2.8 g
  • protein 43.3 g
  • carbohydrate 52.4 g
  • fiber 0.1 g
  • cholesterol 55 mg
  • iron 5.3 mg
  • sodium 416 mg
  • calcium 121 mg

How to Make It

  1. Prepare grill to medium-high heat.

  2. Cook fava beans in boiling water for 1 minute or until tender. Drain and rinse with cold water; drain. Remove tough outer skins from beans; discard skins.

  3. Combine 3 tablespoons oil, rind, juice, chopped mint, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fava beans to oil mixture; toss to coat.

  4. Thread chicken evenly onto 12 (8-inch) skewers. Brush chicken with remaining 1 tablespoon oil; sprinkle evenly with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place skewers on grill rack coated with cooking spray; grill 8 minutes or until done, turning once. Serve with fava bean mixture. Garnish with lemon wedges and mint sprigs, if desired.

  5. Wine note: I love to mirror the flavors of the fava beans, mint, lemon juice, and lemon rind in this dish with a wine that's crisp and has green flavors of its own. A New Zealand sauvignon blanc is just the ticket. Try Babich 2007 from Marlborough, New Zealand, about $ —Karen MacNeil