Step 1: Make the Marinade Mix the zest and juice of 1 lemon with the fresh herbs, 2-3 teaspoons honey, 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 teaspoon fine sea salt, ½ teaspoon ground black pepper, 2-3 garlic cloves, and ½ teaspoon red chili flakes (or a pinch of cayenne pepper) until smooth. Taste and adjust with more lemon juice or honey if needed for the right balance.

Step 2: Prepare the Chicken Place the 4 boneless skinless chicken breasts (about 7 oz or 200 g each) between two sheets of plastic wrap and gently pound them with a meat mallet to an even thickness. This helps with uniform cooking and keeps the meat tender.

Step 3: Marinate Coat the chicken breasts in the marinade and let them sit for 30 minutes at room temperature or up to 3 hours in the fridge. If refrigerated, bring the chicken to room temperature before cooking to ensure even heat distribution.

Step 4: Cook the Chicken Heat a cast iron skillet over medium-high heat for 5-10 minutes, then add the remaining 1 tablespoon of olive oil. Cook the chicken for 13-15 minutes, turning a few times, and lower the heat to medium-low after the first few minutes to avoid burning. You can also bake at 400°F (200°C) for 18-22 minutes or grill over medium-high heat for 4-5 minutes per side.

Step 5: Check and Serve Use an instant-read thermometer to confirm the internal temperature reaches 165°F (74°C), then let the chicken rest for about 5 minutes before serving. This step locks in the juices and makes the meal even more flavorful. Preparation takes about 15 minutes, with marinating from 30 minutes to 3 hours, and cooking from 13-15 minutes on the stove.