2 lbs boneless skinless chicken breasts, trimmed
¼ Cup feta cheese
¼ Cup sliced Kalamata olives
½ Cup diced tomato
Combine the olive oil, minced garlic, rosemary, parsley, thyme, oregano, salt, pepper, lemon juice and lemon zest in a broad, shallow bowl. Add the trimmed chicken breasts to the marinade, tossing to coat all surfaces. Cover the bowl with plastic wrap then refrigerate chicken and marinade for 1–3 hours.
Remove the chicken from the marinade, shaking to remove most of the chunks of herbs and garlic that may be clinging to the chicken. (Leaving a few bits of spice is fine, though).
Prepare your grill for use at medium-high heat, then grill the marinated chicken breasts for about 4–5 min per side, or until each piece is thoroughly cooked.
Transfer the grilled chicken to a serving platter, allowing meat to rest for about 5 min. Garnish chicken with crumbled feta cheese, Kalamata olives and freshly-diced tomato before serving.
Adapted from Everyday Dishes