A raw wax-bean side salad with spinach and avocado accompanies simple seared chicken.
In a medium bowl, stir together beans, chickpeas, avocado, 3 tablespoons lemon juice, and 2 tablespoons oil. Season with salt and pepper.
In a large skillet, heat 1 teaspoon oil over high. Season chicken on both sides with salt and pepper. Cook until cooked through, 3 minutes, flipping halfway through.
In a large bowl, toss spinach with 1 tablespoon lemon juice and 2 tablespoons oil; season with salt and pepper. Serve chicken alongside spinach and bean mixture.