1/2 cup freshly squeezed lemon juice

1/4 cup Dijon mustard

1/4 cup finely chopped fresh herbs (any combo of rosemary, thyme, basil, oregano and parsley)

1 tablespoon grated lemon zest

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

4 whole large skinless, boneless chicken breasts- halved (or use chicken tenders to top a salad- about 1 1/2 pounds total)

lemon slices, parsley and fresh herbs for garnish

Combine marinade ingredients in a large freezer zip baggie. Mix well. Add chicken breasts to baggie and marinate in the refrigerator for 2 to 4 hours. Preheat grill to medium-high heat. Remove chicken from marinade and grill 3 inches from heat for 6 to 8 minutes on each side. Place on individual plates or on a platter surrounded by parsley sprigs, lemon slices and fresh herb leaves.