This is my basic, go-to grilled chicken perfect for a quick weeknight dinner. You can serve the chicken breast fillets as mains with a salad on the side, topped with cheese on a toasted bun, chopped up in a quesadilla or, as I often do, sliced over a baguette drizzled with some aioli. At first glance, you may think there are too many steps and the list of ingredients is too lengthy. But trust me, the steps are extremely quick. And all of the spices listed were ones I already had in my spice cabinet.