Roughly chop the basil and parsley, place in a bowl with the avocado oil, lemon juice and black pepper. Cut each breast lengthwise into 4 pieces.
Place chicken into the marinade and mix well. Cover with cling wrap and place in the refrigerator for 4-6 hours. Grill on barbecue until cooked through, basting occasionally with the remainder of the marinade.
To serve, arrange on a fresh green salad with fried kalamata olives.
