This emerald-hued salad is a veritable gem of good for you-ness. There's nothing naughty about it. It's green with broccoli and leaves, lean with chicken and beans, and it gets tossed with a lovely mustard-y, olive oil dressing. Smugness is entirely justified.
Bring a saucepan of salted water to the boil in preparation for step 3. Slice chicken fillets horizontally to yield 2 thinner pieces. Finely zest lemon. Peel and crush garlic. Place chicken, lemon zest, garlic, Italian Kitchen Herbs and 2 teaspoons olive oil in a bowl. Season with salt and pepper and toss to coat.
Heat a frypan over medium-high heat. Add chicken and cook, turning halfway, for 8–10 minutes or until golden brown and cooked through. Remove chicken from pan, wrap in foil and rest for 5 minutes. While chicken is cooking, continue with step 3.
Trim broccoli and cut into small florets, slicing the stem into rounds. Add to the saucepan of salted, boiling water and cook for 3 minutes or until tender. Drain well and set aside to cool.
Pick basil leaves from their stems and roughly chop. Juice lemon. Place basil, lemon juice, Dijon mustard, parmesan and remaining oil in a bowl big enough to fit the salad and mix to combine. Season with salt and pepper.
Rinse and drain butter beans. Place butter beans, cooled broccoli and rocket in the bowl with the dressing and toss to combine. Season with salt and pepper.
Thinly slice chicken. Divide salad between bowls and top with chicken to serve.