APRON AND PANS - GRILLED CHICKEN AND LEMON SALAD (Good for Diabetics)

Ingredients
Chicken
3/4 cup fresh lemon juice
1/4 cup olive oil
1 tablespoon fresh thyme leaves
1 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

Salad
1 cup sugar snap peas, trimmed
1/2 cup red bell pepper strips
1/2 cup yellow bell pepper strips
1/2 cup (1/4-inch-thick) slices zucchini
2 tablespoons chopped fresh cilantro
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 lemon wedges (optional)

Preparation
To prepare chicken, combine the first 4 ingredients in a large zip-top plastic bag. Add chicken to bag, and seal. Marinate in the refrigerator 1 hour, turning occasionally.

Prepare grill.

Remove chicken from bag; discard marinade. 

Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. 

Cool completely; cut into 1/4-inch-thick slices.

To prepare salad, cook peas in boiling water 30 seconds. Drain, and rinse with cold water. Drain. Combine peas and next 7 ingredients (through black pepper) in a large bowl; add chicken, tossing to combine. 

Place 1 3/4 cups chicken salad on each of 4 plates. 

Serve with lemon wedges, if desired.

Nutritional Information
Calories                         259
Calories from fat            25 %
Fat                                 7.1 g
Saturated fat                  1.2 g
Monounsaturated fat      4 g
Polyunsaturated fat        1 g
Protein                           40.5 g
Carbohydrate                 5.3 g
Fiber                               0.8 g
Cholesterol                     99 mg
Iron                                 1.5 mg
Sodium                           332 mg

Calcium                          35 mg