Ina’s Grilled Lemon Chicken

1. In a medium bowl, whisk together lemon juice, olive oil, salt, pepper and thyme to make the marinade.
2. Place chicken breasts in a pyrex dish, then pour marinade over the chicken and refrigerate for 6 hours to overnight.
3. Heat grill and cook chicken breasts for 10 minutes on each side until cooked through.
4. Cool chicken and cut diagonally into ½-inch thick slices.
5. Place romaine lettuce chiffonade on a serving platter, then top with julienned carrots.
6. Place chicken over vegetables and serve with “Peanut” Sauce (http://www.elanaspantry.com/tangy-peanut-sauce/).