Marinated Chicken Breasts

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1 to 2 tablespoons vinegar, like cider, balsamic, or red wine

2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf

1 to 2 tablespoons mustard, whole grain or Dijon

1 to 2 teaspoon garlic or onion powder, optional

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

4 boneless, skinless chicken breast, each about 6 ounces