Place the chicken breasts into a zip lock bag.
In a small bowl whisk together the Dijon, lemon juice and herbs together.
Pour the marinade liquid into the bag with the chicken and seal.
Using your hands, massage the chicken making sure the marinade has found its way all around the bag.
Let the chicken marinade for at least two hours or overnight in the fridge.
Preheat the grill to a high heat.
Using tongs, lift the chicken from the bag letting the excess drip off and place on the grill.
After about 7 minutes, flip the chicken over and repeat until the chicken temperature is 165°F internally.
Let the chicken rest for 5 minutes before slicing.