3/4 cup freshly-squeezed lemon juice
3/4 cup good-quality olive oil
2 teaspoons kosher salt
1 teaspoon freshly-ground black pepper
1 tablespoon minced fresh thyme leaves
2 pounds boneless skinless chicken breast halves
1/4 cup freshly squeezed lemon juice
1/4 cup good-quality olive oil
1 cup raw sugar snap peas, trimmed
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1 lemon, thinly sliced
1/4 teaspoon kosher salt
1/4 teaspoon freshlyground black pepper
For the Chicken: Whisk together lemon juice, olive oil, kosher salt, pepper and thyme. Pour over chicken breasts in nonreactive bowl (such as a stainless steel one, but not one made of aluminum). Cover and marinate in refrigerator 6 hours or overnight.
Heat a charcoal grill and cook chicken for 10 minutes on each side, until just cooked through. Refrigerate and chill. Slice breasts diagonally into 3/8-inch-thick slices.
For the Salad: Toss chicken plus its juices, lemon juice, olive oil, sugar snap peas, red and yellow bell peppers, lemon slices, salt and pepper in a bowl. Taste for seasonings and serve cold or at room temperature.