The fava bean ciabatta itself is pretty filling at about 343 calories per serve and could be a meal on its own. But I had a craving for grilled chicken so I had that as well (340 calories per serve). The lemon flavours really tied the bread and chicken together really well.
Prep time 20 mins
Cook time 30 mins
6 chicken thigh fillets, skin-off
4 cloves of garlic, crushed
2 stalks of rosemary, leaves only
2 lemons, juiced (and 1 zested)
12 slices of ciabatta bread
2 x 400g cans of fava beans
1 onion, finely chopped
130g ricotta cheese
60g cheddar cheese, grated
1 small bunch of mint, chopped (reserve some leaves for garnish)
Preheat the oven to 200C on grill setting.
Arrange the ciabatta slices on a tray and place it in the oven to toast for about 5-10 minutes or until golden brown.
Marinade the chicken thigh fillets with the lemon juice, rosemary and season with salt and pepper.
Heat a grill pan and grill the chicken thigh fillets for a few minutes on each side until cooked.
While the chicken thigh fillets are cooking, heat up the olive oil and onion in a pan and saute until soft and set aside.
Drain and add the fava beans to the pot and mash with a potato masher or stick blender. Then mash in the ricotta cheese, cheddar cheese, lemon zest, and mint.
Spread the bean mixture on the ciabatta slices and top with mint leaves. You may also choose to drizzle some extra virgin olive oil on top.
Serve with the sliced pieces of grilled chicken.