Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Zest and juice of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together the olive oil, lemon zest, lemon juice, dried oregano, dried thyme, dried rosemary, salt, and pepper.
2. Place the chicken breasts in a shallow dish or a resealable plastic bag.
3. Pour the marinade over the chicken, making sure each piece is coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
4. Preheat the grill to medium-high heat.
5. Remove the chicken from the marinade and let any excess drip off.
6. Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
7. Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.
8. Serve the grilled chicken with your choice of low FODMAP side dishes, such as grilled zucchini, steamed carrots, or a simple mixed green salad with a lemon vinaigrette.
9. Garnish the chicken with additional lemon zest and fresh herbs if desired.