Chicken:

• 1/3 cup extra-virgin olive oil
• 1 tablespoon lemon zest plus 3 tablespoons lemon juice 
• 2 tablespoons finely chopped fresh cilantro 
• 2 tablespoons finely chopped fresh parsley 
• 1 teaspoon finely chopped fresh rosemary 
• 1 teaspoon finely chopped fresh thyme 
• 1/2 teaspoon finely chopped fresh oregano 
• 1/2 teaspoon salt 
• 1/4 teaspoon freshly ground black pepper 
• 3 cloves garlic, minced 
• 4 thinly sliced boneless, skinless chicken breast pieces (see Cook's Note)
• Vegetable oil, for oiling the grill grates

Apple, Celery and Snap Pea Slaw:

• 1/4 cup olive oil
• 1/4 cup lemon juice 
• 3 tablespoons white wine vinegar 
• 2 tablespoons agave nectar 
• Salt and freshly ground black pepper
• 1 cup sugar snap peas, cut in half 
• 1 cup fresh cilantro leaves, chopped 
• 3 green apples, cut into julienne
• 3 stalks celery, chopped 
• 1 jalapeno, thinly sliced 
• 1 red onion, thinly sliced