Chicken with Salsa Verde

Ingredients
* 1 lemon , juiced
* ½ small bunch parsley
* ½ small bunch basil
* 1 tbsp capers , rinsed and drained
* ½ garlic clove
* 1 tsp Dijon mustard
* olive oil
* 2 skinless chicken breasts
* 400g tin cannellini beans
* 50g rocket

To make the salsa, whizz the lemon juice, herbs, capers, garlic, mustard and 2 tbsp oil in a food processor (add a little water if needed).

Chargrill or grill the chicken on both sides until cooked. Heat the beans, drain, then toss with the rocket and half the salsa. Slice the chicken and dress with the rest of the salsa.