Preheat oven to 400°F.
Pound the chicken breasts to thin them out.
Set up two bowls: one with whisked eggs, and one with breadcrumbs.
Dip the chicken in the egg mixture, then coat with breadcrumbs.
Place the coated chicken on a baking sheet with an oven rack and spray with avocado oil.
Bake for 30 minutes or until the internal temperature reaches 165°F.
While the chicken is baking, make the salad by dicing the cucumbers, onion, peppers, and tossing with the olives, olive oil, lemon zest and juice, oregano, salt, and pepper.
Remove the chicken from the oven and top with the salad, lemon juice, and serve.
