In a medium mixing bowl, combine ¼ cup olive oil, the juice and zest of 1 lemon, 4 minced garlic cloves, 1 teaspoon of oregano, and 1 teaspoon of thyme. Add a generous pinch of salt and pepper, then whisk together until well blended.

Place 4 boneless, skinless chicken breasts into the marinade, turning them gently to ensure an even coating. Cover with plastic wrap or transfer to a zip-top bag and marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.

Preheat your grill to medium heat (about 375°F) or your oven to 375°F.

Remove the chicken from the marinade and discard any remaining liquid. Grill for 10-12 minutes per side or bake for approximately 25-30 minutes until the internal temperature reaches 165°F.

Transfer the chicken to a cutting board and let it rest for 5 minutes.

Slice the rested chicken into strips and arrange it on a serving platter. Consider pairing with a fresh arugula salad or grilled seasonal veggies.