Chickin breast

(Drum solo) 2 boneless, skinless chicken breasts 2 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 teaspoon paprika Salt and pepper to taste Lemon wedges for serving (optional) Fresh herbs for garnish (optional) Preheat your grill to medium-high heat. In a small bowl, mix together the olive oil, minced garlic, dried thyme, dried rosemary, paprika, salt, and pepper to form a marinade. Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring it's evenly coated. Let the chicken marinate for at least 30 minutes in the refrigerator, or overnight for maximum flavor. Once the chicken has marinated, remove it from the refrigerator and let it come to room temperature for about 10 minutes. Lightly oil the grill grates to prevent sticking. Place the chicken breasts on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center. Cooking times may vary depending on the thickness of the chicken breasts. Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving. Serve the grilled chicken breasts with lemon Serve the grilled chicken breasts with lemon (piano solo) (Drum solo) (outro)