Wash and chop herbs. Place in food processor or high powdered blender. Add in extra virgin olive oil, lemon juice, garlic, Himalayan sea salt and pepper. Puree until smooth.
Place chicken breasts in a ziploc bag, pour in marinade, seal and massage to coat chicken with marinade. Chill for at least 30 minutes (up to 8 hours).
Grill chicken for 10-15 minutes on each side, until cooked through (juices run clear and no longer pink).