Preheat the oven to 180°C. Brush the chicken with olive oil.
Heat a seasoned grill pan to hot and sear the chicken for 2 to 3 minutes on each side. Transfer to a baking tray and bake in the oven to cook through for an additional 12 to 15 minutes, depending on chicken's thickness.
While the chicken is cooking, steam the beans for 3 to 4 minutes until tender.
Remove from the heat and place in a small bowl.
Add the avocado, olives and lemon juice and stir gently to combine. Season with cracked black pepper.
Slice the chicken and serve with the bean salad.