While my garden is starting to produce the first harvestable crops, my CSA has been dumping the veggies of late winter/early spring on me for a while now, and I had more than a few items piling up in my fridge. So I decided to try a recipe from my CSA’s blog and use up the fava beans that had been sitting in my fridge for more than a week. It was a “sauce” that could be tossed with pasta or served with meats. While this would probably be out of this world with lamb, I happened to have chicken breasts on hand, and that turned out to be pretty out of this world too. I decided to add a little flavor to the chicken as well, giving it a hint of mustard and garlic before hitting the grill.

Grilled Chicken with Mustard
4 boneless, skinless chicken breasts
2 tablespoons Gulden’s mustard
1 large garlic clove, minced
2 tablespoons olive oil
Generous grind of black pepper
Salt

Season the chicken with salt. Combine all other ingredients in a bowl or ziploc bag, and coat the chicken with the mustard mixture. Heat a grill or non-stick grill pan to medium high and cook the chicken on each side until done (usually around 5 – 7 minutes per side).

Wanna know the secret to the best chicken? Don’t overcook it.

Fava Bean Sauce for Pastas and Meats
Slightly adapted from Capay Vally Farm Shop
2 tablespoon extra virgin olive oil
3 cloves garlic, minced
1 tablespoon finely chopped fresh oregano
1 cup vegetable stock
Salt and freshly ground pepper
1 1/2 cups cooked, peeled fava beans

Heat olive oil in pan over medium heat. Add garlic and brown. Add oregano and stock and bring to a boil. Add fava beans and simmer briefly (5 minutes). Blend until smooth and add salt and pepper to taste.

Filed under:
Dairy free, Dinner, Gluten free, Lunch by Courtney