|2 cups||shelled fava beans (about 4 pounds unshelled)|
|1/4 cup||extra-virgin olive oil, divided|
|1 tsp||grated lemon rind|
|2 tbsp||fresh lemon juice|
|2 tbsp||chopped fresh mint|
|3/4 tsp||salt, divided|
|1/2 tsp||freshly ground black pepper, divided|
|1 3/4 pounds||skinless, boneless chicken breast halves, cut into (1-inch) pieces|
|6||lemon wedges (optional)|
|Fresh mint sprigs (optional)|
Prepare grill to medium-high heat.
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.
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.
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.
CALORIES 447 ; FAT 13.8g (sat 2.3g,mono 7.8g,poly 2.8g); CHOLESTEROL 55mg; CALCIUM 121mg; CARBOHYDRATE 52.4g; SODIUM 416mg; PROTEIN 43.3g; FIBER 0.1g; IRON 5.3mg