Bring 4 cups water to a boil in a high-sided skillet. Add tea bags. Steep for about 5 minutes; remove and discard tea bags. Reduce heat to medium and add chicken, lemon slices, and sea salt. Cover and cook until the chicken's internal temperature reaches 165 degrees F (74 degrees C), 18 to 20 minutes.
Combine parsley, lemon juice, olive oil, garlic, and 1 tablespoon water in a food processor and puree until very smooth. Serve chicken warm, topped with parsley mixture.
