Grilled Chicken Breast with Thyme and Lemon and Grilled Greek Salad

Steps

1. In a bowl, mix the juice and finely grated zest of the washed lemons with the chopped thyme, 3 tbsp olive oil, 5 g salt, and 2 g pepper.
2. Clean the chicken breasts, place them in the marinade, and refrigerate for at least 30 minutes, ideally 2-3 hours.
3. Cut the red and yellow bell peppers and red onion into large pieces suitable for grilling. Leave the cherry tomatoes whole or lightly score them.
4. Grill the vegetables over high heat for about 3-4 minutes until they soften and lightly char.
5. Let the grilled vegetables cool slightly, then chop into smaller pieces.
6. Combine the chopped vegetables with the diced mini cucumbers, black olives, and cubed feta cheese.
7. Season the salad with dried oregano, salt, pepper, 2-3 tbsp olive oil, and the juice of half a lemon.
8. Grill the marinated chicken breasts over medium-high heat for about 4-5 minutes per side, until golden and cooked through.
9. Let the chicken rest for 2-3 minutes, then slice.
10. Arrange Little gem lettuce leaves on a plate, top with the grilled vegetable salad, and add the sliced chicken.
11. Optionally, grill lemon halves and serve alongside each portion for squeezing over the dish.