Yield: 4 servings

Chicken:

1. ¾ cup fresh lemon juice
2. ¼ cup olive oil
3. 1 tablespoon fresh thyme leaves
4. 4 (5-6-ounce) skinless, boneless chicken breast halves
5. Cooking spray

Salad:

1. 1 cup sugar snap peas, trimmed
2. ½ cup red bell pepper strips
3. ½ cup yellow bell pepper strips
4. ½ cup (1/4 inch thick) slices zucchini
5. 2 tablespoons chopped fresh cilantro
6. 1 tablespoon extra-virgin olive oil
7. Salt and pepper to taste
8. 4 lemon wedges

1. To prepare chicken, combine lemon juice, olive oil, and thyme into a large zip-top plastic bag. Add chicken to bag and seal. Marinate in refrigerator 1 hour, turning occasionally.

2. Prepare grill.

3. Remove chicken from bag; use marinade to moisten chicken while grilling. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.Cool completely; then cut chicken into ¼-inch thick slices.

4. To prepare salad, cook peas in boiling water 30 seconds. Drain and rinse with cold water.  Combine peas and remaining ingredients in a large bowl and add chicken, tossing to combine. Place 1 ¾ cups chicken salad on each of 4 plates. Serve with lemon wedges, if desired.

Calories 259; Fat 7.1g; Protein 40.0g; Carb 5.3g; Fiber 0.8g