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Grilled Chicken Breasts with Fresh Fava Beans, Grape Tomatoes and Grilled Fennel

Serving Size – 4 people

Ingredients

4 boneless skinless chicken breasts
Olive oil
Kosher salt
1 teaspoon Herbes de Provence, divided
1 pound fresh fava beans, shelled and peeled
½ cup grape or cherry tomatoes, washed and dried
Olive oil
Red Wine vinegar
1 fennel bulb, cleaned and tops trimmed off
Freshly ground pepper

Instructions

Grilling Method: Direct/Medium Heat

Remove chicken breasts from packaging, pat dry. Brush or spray all over with a thin coating of olive oil. Mix ½ teaspoon salt with half the Herbes de Provence and sprinkle evenly over both sides of the chicken. Set aside until ready to grill. This step can be done in advance, as long as you cover the uncooked chicken with plastic wrap and put back into the refrigerator.

Meanwhile, blanch the fava beans by placing in boiling salted water for about 3 minutes. Drain immediately and cover with ice or cold water to stop the cooking process. Set aside and cut the tomatoes in half lengthwise. Sprinkle tomatoes with ½ teaspoon of the Herbes de Provence and about ½ teaspoon salt, making sure all the tomatoes are evenly seasoned. Toss tomatoes and fava beans and drizzle with a little olive oil and a little vinegar (about 2 teaspoons vinegar and 1 tablespoon olive oil). Season to taste with salt and freshly ground pepper. Set aside.

Slice the fennel bulb in half, leaving the root in place. Slice each half into eights (or fourths depending on the size of the fennel). Brush or spray with a light coat of olive oil and sprinkle with Kosher salt. Take both the chicken and fennel to the grill.

Place both the chicken and fennel directly on the cooking grates over direct medium heat. Grill for about 15 minutes turning once halfway through the cooking time. Make sure that the chicken is cooked all the way through and the fennel is nicely caramelized but still crisp tender.

Remove from grill and let sit 5 minutes. To serve, place a generous serving of the fava bean and tomato salad on the plate, about ½ cup. Place the chicken breast on top of the salad and lean a piece or two of the grilled fennel on the side of the chicken.

Season to taste and serve immediately.