4 boneless chicken breast halves, trimmed
1/4 c. olive oil
2 lemons, sliced thin
4 garlic cloves, sliced thin
1/4 c. thyme sprigs
1/2 c. fresh parsley tops
2 tsp. cracked pepper
2 tsp. sea salt
2 bunches arugula or watercress, cleaned and trimmed
2 red bell peppers, cut into thin strips
1 medium red onion, cut into thin strips
Marinate the chicken breasts in a plastic storage bag with the lemon, olive oil and herbs for 24 - 48 hours.
Remove the chicken from the bag and season with salt and pepper. Preheat a ridged grill pan until the rim of the pan is hot to the touch. Add the chicken and grill for 3 - 4 minutes on one side and then turn. Grill the other side for an additional 3 - 4 minutes. Add the peppers and onions and grill for 2 - 3 minutes more.
Garnish a serving platter with the watercress or arugula and top first with the peppers and onions and then the chicken. Serve.