Sear the chicken for 2 minutes each side then place in the oven on a baking tray for 12 - 15 minutes to cook through.
While the chicken is cooking, bring a pan of salted water to boil and add the broad beans. Cook for 2 - 3 minutes before draining. Drain and rinse the cannellini beans.
Using the same pan the beans were cooked in, add the cannellini beans with the broad beans and gently heat in 1 tbsp water to heat through. Remove from the heat and stir through the pesto sauce.
Serve the chicken on the bean mix.
Note: In the case of emergencies a single person's fridge should have a range of frozen veggies. Broad beans, edamame and peas are always in mine. Nutritionally they almost match fresh.