In a small bowl, mix together olive oil, spices, herbs, and lemon juice. Pour in baggie with chicken and carefully seal. Marinade for 1-2 hours in refrigerator.
Using a grill, set temperature on medium - medium high heat. Place chicken breasts on grill, and turn as needed. Cook until chicken is no longer pink in the middle.
Remove from heat. Let cool for 5 minutes. Then serve with rice and / or salad. Garnish with a lemon slice. Use any left-overs for a wrap or sandwich the next day.
Recipe by The Gingham Apron at https://www.theginghamapron.com/herbed-lemon-chicken/