Bring water to a boil in a large pot. Add beans; cover, reduce heat, and simmer for 8 minutes. Drain beans; pat dry. Set aside.

In a 12-inch non-stick wok or saute pan, heat 1/2 oil over moderately high heat. Once oil is hot, add diced chicken and season lightly with salt and pepper. Sauté until cooked through, tossing occasionally, about 5-6 minutes. Transfer to large plate & set aside.

Heat remaining oil in pan over medium heat. Add garlic, and sauté 30 seconds. Add beans, lemon juice,sea salt, and pepper; cook 2 minutes or until thoroughly heated. Add cooked chicken, combine; Sprinkle with parsley. Serve immediately.