• 4 large chicken breasts (skinless + boneless)
  • For the lemon herb marinade
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • zest of 1 lemon
  • 3 garlic cloves crushed
  • 1 tsp oregano
  • 2 tsp dried mixed herbs
  • 2 tsp fresh thyme leaves
  • ½ tsp paprika
  • ½ tsp chilli/red pepper flakes
  • 2 tsp salt


  1. Place the chicken breasts between two layers of parchment/baking paper and flatten out slightly with a meat mallet/rolling pin.
  2. Whisk together the marinade ingredients.
  3. Place the chicken in a glass container and pour over the marinade. Mix to make sure the chicken is well-coated then cover and allow to marinade for at least 20 minutes but up to 24 hours, refrigerated.
  4. To cook the chicken breasts, heat a skillet, pan or grill then add the chicken and cook for 3-5 minutes per side (depending on thickness) until cooked through but still juicy.
  5. Remove from the heat and cover with foil, allowing the chicken to rest for at 5-10 minutes before serving

This article and recipe adapted from this site


Mandefiel Mamora

Basketball fan, traveler, band member, Bauhaus fan and holistic designer. Producing at the sweet spot between aesthetics and intellectual purity to answer design problems with honest solutions.