Inas Grilled Lemon Chicken

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   In a medium bowl, whisk together lemon juice, olive oil, salt, pepper and thyme to make the marinade.

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   Place chicken breasts in a pyrex dish, then pour marinade over the chicken and refrigerate for 6 hours to overnight.

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   Heat grill and cook chicken breasts for 10 minutes on each side until cooked through.

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   Cool chicken and cut diagonally into 1/2-inch thick slices.

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    Place romaine lettuce chiffonade on a serving platter, then top with julienned carrots.

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    Place chicken over vegetables and serve with Peanut Sauce (http://www.elanaspantry.com/tangy-peanut-sauce/).

* Per serving · 4 servings · Values may vary.

No additional tips available.