In a small bowl, combine the lemon juice, minced garlic, oregano, and ½ teaspoon of the sea salt. Rub the chicken with the lemon mixture.

In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the chicken and cook for 2 to 3 minutes on each side, or until no longer pink. Remove from the skillet and keep warm.

Add the remaining 1 tablespoon olive oil to the skillet.

Add the onion and sauté for 1 minute, or until it begins to soften. Add the sliced garlic and cook for 30 seconds, or until fragrant. Stir in the green beans, tomato paste, and remaining ½ teaspoon sea salt. Cook for 5 to 6 minutes, or until the beans are tender.

Serve the chicken with the green beans.