Preheat the oven to 425 degrees Fahrenheit and cover a baking sheet with aluminum foil.

Place the uncooked chicken breasts onto the aluminum foil covered baking sheet. Coat each side of the chicken breasts in olive oil. We used 2 tbsp of olive oil between the 6 chicken breasts.

• We used Filippo Berio Organic Extra Virgin Olive Oil (USDA Organic) and the 6 pack of Nature's Promise All Natural Boneless and Skinless Chicken Breasts (99% Fat Free. No Artificial Ingredients. All-Vegetarian Diet. Non GMO Verified. No Growth Hormones. No Antibiotics).

Sprinkle the rosemary, thyme, and ground peppercorns or pepper to taste on each side of the uncooked chicken breasts.

• We used McCormick Gourmet Organic Rosemary (USDA Organic. Non GMO Project Verified), McCormick Gourmet Organic Thyme (USDA Organic. Non GMO Project Verified), and McCormick Peppercorn Medley Grinder (Non GMO), which contains a mixture of black peppercorns, coriander, pink peppercorns, white peppercorns, allspice, and green peppercorns.

Slice the two lemons. We sliced one of the lemons into 6 circles and placed one circular-shaped lemon slice under each of the uncooked chicken breasts, and then squirt the juice from one of the lemon ends or slices from the other lemon onto each uncooked chicken breast for additional flavoring.

Place the baking sheet into the oven to bake for 20 minutes. Once baked, remove from the oven and top with a sprinkle of garlic salt to taste.

• We used Lawry's Garlic Salt (coarse with ground parsley).  

We served ours on the side with plain Greek yogurt and a spoonful of frozen fruit. We also added a side of celery. Optionally enjoy with your favorite sides.

• We used Giant's brand Nonfat Plain Greek Yogurt (Gluten Free) from the 32 wt oz container and Giant's frozen Berry Medley, which contains a mixture of strawberries, blueberries, blackberries, and raspberries from the 12 wt oz bag.