Bring a grill up to medium high heat.
To a gallon sized resealable bag add 1 breast. Using a rolling pin or the flat side of a meat tenderizer pound the breast to 1/2 inch thick.
Remove to a bowl and continue with remaining breasts.
Drizzle with grapeseed oil and liberally season with salt and pepper. Toss to coat.
Grill 5-7 minutes per side or until cooked through. Remove and let rest.
To a mini food processor add the herbs, garlic, lemon zest, a large pinch of salt and pepper, chili flakes and 1/4 cup of EVOO. Blitz until a chunky sauce forms, adding more oil until desired consistency.
Cut the zested lemon in half and place on the grill until charred, about 3 minutes.
Plate up the chicken on a platter, drizzle with the sauce and squeeze over the grilled lemon.
Recipe Courtesy of Megan Mitchell