1 pound boneless skinless chicken breast (2 to 3 breasts)

Greek Lemon Marinade:

¼ cup olive oil

1 lemon, juiced (about 3 tbsp juice)

2 garlic cloves, minced

2 tsp dried oregano

1 tsp dried thyme

1 tsp Dijon mustard

1 tsp kosher salt

½ tsp black pepper

Cilantro Lime Marinade:

¼ cup olive oil

¼ cup chopped cilantro leaves

2 limes, zested and juiced (about ¼ cup juice)

2 garlic cloves, minced

1 tsp ground cumin

½ tsp chili powder

1 tsp kosher salt

½ tsp black pepper

Honey Mustard Marinade:

3 tbsp honey

3 tbsp Dijon mustard

2 tbsp olive oil

2 tsp apple cider vinegar

1 garlic clove, minced

1 tsp kosher salt

½ tsp black pepper

Teriyaki Marinade:

¼ cup tamari soy sauce (or coconut aminos)

1 tbsp sesame oil

1 tbsp rice vinegar

1 green onion, thinly sliced

2 tsp minced fresh ginger

2 garlic cloves, minced

Fajita Marinade:

¼ cup olive oil

1 lime, zested and juiced (about 2 tbsp juice)

1 garlic clove, minced

1 tsp chili powder

1 tsp ground cumin

½ tsp paprika

1 tsp kosher salt

½ tsp black pepper

Italian Marinade:

¼ cup olive oil

2 tbsp white wine vinegar

2 tsp Italian seasoning

2 garlic cloves, minced

½ tsp red pepper flakes

½ tsp kosher salt