This New York Times cooking recipe was very easy (as promised), and seems easily adaptable. Want SW flavors? Replace herbs with peppers and lemons with limes. Looking for Levantine? Try oranges, cloves, and cinnamon! (Disclaimer: we used fresh herbs; I'm not sure which dried spices would be okay if you decide to mix it up.)

3-4 medium boneless, skinless chicken breasts (about 8 ounces each)
½ cup olive oil, plus 2 tablespoons
1 lemon, thinly sliced into rounds, seeds discarded
¼ cup dry white wine
6 garlic cloves, smashed
1 tablespoon dried herbs de Provence, or 3 tablespoons chopped fresh herbs, such as sage, rosemary and thyme

Generously season the chicken breasts all over with salt and pepper.
Transfer the chicken to a gallon-size resealable freezer bag.
Add 1/2 cup olive oil and the remaining ingredients, press out the air, and seal the bag tightly so the chicken is fully submerged.
Massage the chicken through the plastic bag to evenly distribute the herbs.
Let marinate in the refrigerator for 1 hour or up to 8 hours.

In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium.
Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top.
Cook until the chicken is golden on one side, about 8 minutes.
Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes.
Serve chicken topped with lemons and sauce.