Divide the chicken breast into 5 equal portions (about 200 g each) and place each portion in a ziplock bag.

Prepare each marinade as follows:

For Garlic & Lemon, combine lemon juice, olive oil, minced garlic, parsley, salt, and pepper in the bag.

For Spicy BBQ, mix BBQ sauce, paprika, chili flakes, garlic powder, and salt.

For Honey Mustard, combine honey, mustard, olive oil, garlic, salt, and pepper.

For Yogurt & Herbs, mix yogurt, garlic, oregano, parsley, lemon juice, salt, and pepper.

For Teriyaki, combine soy sauce, honey, ginger, garlic, and sesame oil.

Mix everything directly in the bag, remove excess air, and seal the bags.

Marinate for at least 2 hours (overnight for best results).

Pan-fry the marinated chicken for 8-10 minutes, air fry at 180°C (350°F) for 12-15 minutes, or bake in the oven at 200°C (400°F) for 20 minutes.

Once cooked, serve the chicken with steamed vegetables, rice, or a fresh salad. You can also add your favorite dipping sauces to enhance the flavors.

Store any unused marinated chicken in the refrigerator for up to 2 days. If you want to keep it longer, you can freeze the marinated chicken for up to 3 months.

Remember to label the bags with the marinade type and the date.