Photo of Grilled herbed chicken by WW

Grilled herbed chicken

Points® value
Total Time
13 min
5 min
8 min
This delicious recipe makes good use of fresh herbs. If you don’t have fresh herbs on hand, substitute one teaspoon dried for one tablespoon fresh. Allowing the chicken to rest for 5 minutes, after removing from the oven and just before slicing, will keep it tender and juicy. If you slice it before it has had a few minutes to rest, the juices will run out, making the chicken dry. Serve this dish with grilled asparagus or zucchini, rice, and a salad.


Fresh oregano

1 tbsp(s), chopped

Fresh thyme

1 tsp(s), fresh, chopped


1 tbsp(s), fresh, chopped

Olive oil

2 tsp(s)

Table salt

½ tsp(s)

Uncooked boneless skinless chicken breast

1 pound(s), 4 (1/4 pound)


  1. Combine the oregano, thyme, rosemary, oil, and salt in a small bowl. Rub the herb mixture on both sides of each chicken breast.
  2. Heat a nonstick ridged grill pan over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 minutes on each side. Transfer the chicken to a cutting board; let stand 5 minutes before slicing on the diagonal.
  3. Servings size: about 3 1/2 oz chicken