In a non-reactive mixing bowl, whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper to create the marinade.

Place chicken breasts in a heavy-duty resealable plastic bag and pour the marinade over the meat.

Seal the bag while removing excess air and refrigerate for 30 to 60 minutes to allow acid penetration and flavor infusion.

Preheat the grill to medium-high heat, approximately 400°F (204°C).

Clean and lightly oil the grill grates to prevent adhesion.

Remove chicken from the marinade, allowing excess to drip off, and place on the grill.

Grill for 5 to 7 minutes per side, ensuring the thickest part of the breast reaches an internal temperature of 165°F (74°C) using an instant-read thermometer.

Transfer chicken to a clean plate and tent loosely with foil; allow to rest for 5 minutes to redistribute juices before slicing.