Whisk together the 0.33 cups (2.7 oz / 75g) extra virgin olive oil, 0.33 cups (2.8 oz / 80g) freshly squeezed lemon juice, 1.5 tsp. (0.05 oz / 1.5g) minced thyme, 1.0 tsp. (0.2 oz / 6g) sea salt, and 0.5 tsp. (0.04 oz / 1g) black pepper in a medium bowl to make the marinade.

Place the 1.0 pound (16 oz / 450g) halved chicken breasts into a glass baking dish; pour the marinade evenly over the chicken, cover, and marinate in the refrigerator for at least 6 hours.

When ready to cook, heat your grill to medium-high heat and grill the marinated chicken for about 5. 0 to 10.0 minutes per side, or until completely cooked through and opaque in the center.

Remove the chicken from the grill, let it rest and cool slightly on a cutting board, then cut it into small, even slices.

To serve, arrange the 1. 0 head (10.5 oz / 300g) of prepared romaine lettuce on a large platter and top evenly with the 2.0 (5 oz / 140g) julienned carrots.

Place the sliced Grilled Lemony Chicken over the fresh vegetables and drizzle with the 0.5 cups (4 oz / 115g) of nut sauce right before serving.

Let It Rest: Always allow your Grilled Lemony Chicken to rest on a cutting board for 5 to 10 minutes before slicing. This allows the juices to redistribute throughout the meat rather than spilling out onto your cutting board.