Lemon Garlic Herb Chicken with Grilled Prosciutto Wrapped Asparagus and Pesto 3 Bean Salad

Ingredients

• 5 cloves garlic, peeled
• Salt
• 1/4 to 1/3 pound fresh green beans, trimmed and cut into 2-inch pieces
• 2 lemons, zested
• 1 teaspoon fennel seed
• 5 to 6 sprigs fresh thyme, leaves stripped and finely chopped
• 3 to 4 sprigs fresh rosemary, leaves stripped and finely chopped
• A handful flat-leaf parsley, finely chopped
• 1/2 to 2/3 cup extra-virgin olive oil, divided
• Black pepper
• 4 boneless skinless chicken breasts
• 4 boneless, skinless chicken thighs
• 1 pound asparagus spears
• 8 slices prosciutto
• 1 cup basil leaves, about 20 leaves
• 1/2 cup fresh mint leaves, 5 to 6 stems stripped of their leaves
• A handful pine nuts, 3 to 4 tablespoons, lightly toasted and cooled
• 1/2 cup grated Parmigiano-Reggiano
• 1 (15-ounce) can cannellini beans, rinsed
• 1 (15-ounce) can garbanzo beans, rinsed

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