In a small mixing bowl, combine olive oil, minced garlic, chopped rosemary, thyme, oregano, lemon zest, salt, and black pepper. Stir well to combine.

Place chicken breasts in a shallow dish or resealable plastic bag and pour the herb marinade over. Ensure each piece is coated, then seal the bag or cover the dish and refrigerate for at least 1 hour.

Preheat grill to medium-high heat (around 400°F/200°C) and lightly oil grill grates.

After marinating, remove chicken from the fridge and let excess marinade drip off. Discard the remaining marinade.

Carefully place chicken breasts on the grill, cooking for 6-7 minutes per side until golden brown and internal temperature reaches 165°F (75°C).

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

Squeeze fresh lemon juice over the grilled chicken before serving.