Season the chicken with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the pan and cook until golden brown, about three to four minutes per side. Squeeze the juice from the lemon wedge over the chicken and once the steam subsides, remove from heat and transfer to an airtight container.
Bring a small pot of salted water to a boil. Add the green beans and cook until crisp, tender, and bright green. Immediately drain the beans and rinse under cold water.
Dry the beans well and place in a round airtight container with the chicken, quinoa, basil, and remaining lemon wedge.
Pour the vinaigrette into a small airtight container and store everything in the fridge.
Place the cashews in a small sandwich bag and store at room temp.
Dress the salad with the vinaigrette and top with the chopped cashews. Finish with a squeeze of the lemon wedge.