Preheat the oven to 180 degrees Celsius.
Brush the chicken with olive oil and sprinkle lime juice over it
Sear the chicken on a grill pan for 2 - 3 minutes each side
Place the chicken in the oven to cook through for a further 12 - 15 minutes
In a food processor, blend the rocket, chives, olive oil, lime juice, almonds and pecorino cheese.
Heat the beans gently in a little water, drain any excess water and stir through the pesto. Serve under the chicken breast.
Note: When using frozen broad beans, boil for 2 - 3 minutes, drain and rinse in cold water then remove the outer skin.