Ina’S Grilled Lemon Chicken

• 1/3 cup lemon juice, fresh squeezed
• 1/3 cup olive oil
• 1 teaspoon celtic sea salt
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons fresh thyme leaves, minced
• 1 lb boneless chicken breast, halved and skins removed
• 1 head romaine lettuce, remove bottom and chiffonade leaves
• 2 large carrots, grated or juilenned

1. 1. In a medium bowl, whisk together lemon juice, olive oil, salt, pepper and thyme to make marinade.
2. 2. Place chicken breasts in a pyrex dish, then pour marinade over chicken and refrigerate for 6 hours to overnight.
3. 3. Heat grill and cook chicken breasts for 10 minutes on each side until cooked through.
4. 4. Cool chicken and cut diagonally into 1/2 inch thick slices.
5. 5. Place chiffonaded Romaine on a serving platter, then top with julienned carrots.
6. 6. Place chicken over vegetables and serve with "Peanut" Sauce.

lemon juice, olive oil, celtic sea salt, ground black pepper, thyme, chicken breast, romaine lettuce, carrots

Taken from www.food.com/recipe/ina-s-grilled-lemon-chicken-394871 (may not work)