Preheat the oven to 180 degrees Celsius.
Brush and season the chicken breasts with olive oil and seal each side for 2 minutes on a grill pan. Transfer to a baking sheet to cook through for 15 minutes.
Bring a large pan of water to boil and add the broad beans. Boil for 2 minutes. Rinse under cold water and using a sharp knife, peel the outer skin off each bean and discard.
Heat the oil and gently fry the onion and garlic for 2 - 3 minutes. Add the lemon juice and zest, herbs, water, and beans and cook for a further 4 - 5 minutes.
Season with sea salt and pepper serve under the chicken with some extra lemon zest sprinkled over the top.
Note: Many people of Mediterranean and Middle Eastern decent have a genetic condition involving the lack of a particular blood enzyme called favism. For them, eating broad beans (fava beans) produces a blood disease with general symptoms including fatigue, extreme paleness, nausea, abdominal and/or back pain, fever, chills and difficulty breathing.
Eating broad beans, for those without this food allergy, may retard the progression of Parkinson's disease.
Makes 4 servings