Grilled Chicken with Edamame Skordalia

yield: Makes 4 servings

active time: 25 minutes

total time: 25 minutes

Soybeans replace potatoes in this clever take on skordalia (a garlicky Greek dip). It's perfect with the grilled chicken. Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes. Drain, reserving 1 cup cooking liquid for skordalia.

Meanwhile, combine basil, 1/3 cup oil, and garlic in processor; blend until basil and garlic are finely chopped. Transfer 2 tablespoons basil oil to small bowl and reserve.

Add edamame, 1/2 cup reserved cooking liquid, Parmesan, and lemon juice to remaining basil oil in processor; puree until mixture is almost smooth, adding more cooking liquid by tablespoonfuls if mixture is dry. Season generously with salt and pepper. Set skordalia aside.

Prepare barbecue (medium-high heat). Brush grill with oil. Brush chicken breasts on both sides with reserved basil oil; sprinkle with salt and pepper. Grill until chicken is just cooked through, about 6 minutes per side. Slice chicken breasts crosswise.

Spoon warm or room-temperature skordalia onto 4 plates. Top with chicken.

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Nutritional analysis per serving: Calories (kcal) 651.33; %Calories from Fat 44.7; Fat (g) 32.32; Saturated Fat (g) 5.84; Cholesterol (mg) 152.08; Carbohydrates (g) 15.15; Dietary Fiber (g) 6.21; Total Sugars (g) 0.22; Net Carbs (g) 8.94; Protein (g) 69.70

Nutritional analysis provided by Bon Appetit

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