- Cook broad beans following packet instructions. Drain. Refresh under cold water and drain. Peel and discard skins. Process beans, rind, juice, garlic and chopped mint in a food processor until almost smooth. Season mash with salt and pepper.
- Meanwhile, place chicken, peppercorns and bay leaf in a large saucepan and cover with cold water. Bring to a simmer over high heat. Reduce heat and simmer, partially covered, for 15 minutes or until chicken is cooked through. Remove chicken from cooking liquid and thinly slice. Discard cooking liquid.
- Meanwhile, boil, steam or microwave carrots until just tender. Drain.
- Serve chicken with broad bean mash, carrots, extra rind, mint leaves and lemon wedges.
SERVING SUGGESTION: Steamed spinach or broccoli.
TIPS: There is no need to peel baby carrots. Just trim the green fronds and lightly scrub with a toothbrush when rinsing, especially around the tops. Add it: 2 tsp olive oil to pan-fry chicken (halved) instead of poaching. Swap it: Broad beans for 2 cups (240g) frozen peas.