This time of year is when fresh fava beans come out at all the farmer’s markets.
If you’re up for the task, go ahead and try some fresh, take them out of the pods, blanch and then peel the skin off the fava beans. Otherwise look for skinned fava beans in the freezer if all else fails use shelled shelled edamame or even peas.
Fava beans are a rich source of many nutrients. They are high in fiber, protein, thiamin, vitamin K, vitamin B-6, potassium, copper, selenium, zinc and magnesium. Do you need more reasons to give this recipe a try?
- Cook Time
- Prep Time
- 1 ½ pounds boneless, skinless chicken breasts cut into strips
- 2 tablespoons extra virgin olive oil, divided
- Kosher salt
- Freshly cracked black pepper
- 2 tablespoons zaatar, divided
- 4 cloves garlic, smashed and chopped
- 2 lemons, juiced, divided
- 1 pound frozen peeled fava beans or edamame
- Fresh chopped parsley
- 3 cups prepared whole wheat couscous or bulgur
- In a medium bowl or ziplock bag combine chicken with 1 tablespoon evoo, salt, pepper, 1 tablespoon zaatar, garlic and lemon, coat well, let stand around 10 minutes. Meanwhile, prepare the couscous or bulgur.
- Heat a medium skillet over medium high heat with 1 tablespoon evoo. Add chicken breasts with smashed garlic to the pan. Cook chicken for about 6 minutes, flip, sprinkle with remaining zaatar and keep cooking for another 6 minutes, turning occasionally, until juices run clear. Remove chicken to a plate.
- Add fava beans to pan, squeeze in remaining lemon juice, salt and pepper and saute until hot. Serve alongside chicken with couscous, sprinkled with parsley.
- Serving Size: 1 serving
- Calories: 526
- Carbohydrate Content: 53.3 g
- Cholesterol Content: 109 mg
- Fat Content: 13.3 g
- Fiber Content: 14.7 g
- Protein Content: 50.8 g
- Sodium Content: 193 mg
- Sugar Content: 3.1 g