In a large bowl, combine olive oil, minced garlic, rosemary, parsley, thyme, oregano, salt, pepper, lemon juice and lemon zest. Add the chicken breasts to the marinade, tossing to coat. Cover the bowl with plastic wrap then refrigerate for 1–3 hours.
Remove the chicken from the marinade then remove excessive herbs and garlic clinging to the chicken, but leave just a little bit. Grill the chicken breasts for about 4–5 minutes per side until they’re cooked through. Transfer the grilled chicken to clean a plate then allow to rest for about 5 minutes.
Serve the chicken garnished with a sprinkling of feta cheese, kalamata olives and diced tomato. Enjoy!
Kalamata olives add just the right amount of salty, savory flavor without overpowering the dish!