Salad with marinated chicken and grilled vegetables

Place the chicken breasts between 2 sheets of baking paper and beat/roll them flat. (this works perfectly with a heavy pan).

Place the chicken fillets in a baking dish and rub them with the olive oil and ras el hanout. Let them stand for at least 30 minutes.

Cut the zucchini, bell pepper, into large pieces.

Cut the red onion into thin half rings and the tomatoes into segments.

Heat a grill pan over medium heat and grill the zucchini and bell pepper.

Heat a frying pan and cook the chicken breasts until done.

Divide the lettuce over the edges and all vegetables over this.

Drizzle olive oil and lemon juice over the dish to taste.

Put the grilled chicken fillets on top.