Slice each chicken breast in half horizontally to create thinner cutlets. You can also buy pre-sliced cutlets, but cutting them yourself is easy and cost-effective.

Use a meat mallet or rolling pin to gently pound the cutlets to an even thickness. This helps them cook evenly and stay juicy.

Drizzle the chicken with olive oil. Sprinkle both sides generously with garlic and herb seasoning. Add salt and pepper to one side.

Preheat your grill to 400°F. Brush the grates with oil to prevent sticking.

Place the cutlets on the hot grill and cook for 2–3 minutes per side. Watch carefully—thin cutlets cook fast, and overcooking will dry them out.

Let the chicken rest for a few minutes before serving to keep the juices locked in. Squeeze lemon juice at the end right before serving.