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  • 4 Chicken Breasts
  • 1/2 tsp Dried Oregano
  • 2 tsps Chopped Fresh Rosemary
  • 1 Juice & Zest of Lemon
  • 1 Garlic Clove (Minced)
  • Salt & Pepper To Taste
  • 2 cups Grape Tomatoes (Halved)
  • 2 cups Seedless Cucumber (Cubed)
  • 1/2 Red Onion (Sliced)
  • 5/16 cup Kalamata Olives (Halved)
  • Juice of 1 Lemon
  • Salt & Pepper To Taste


  1. In a large bowl, combine the chicken breasts, oregano, rosemary, lemon zest and juice, garlic, salt, and pepper. 
  2. Set aside to marinate while you make the salad, up to 20 minutes.
  3. In another large bowl, combine the tomatoes, cucumber, red onion, olives, lemon juice, olive oil, salt and pepper.
  4. Place the chicken breasts on the EGG and cook until no longer pink in the middle, about 7 minutes per side. 
  5. Allow the chicken to rest for 5 minutes, then serve alongside the salad.

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