For the marinade blend garlic cloves, chilli flakes, salt, lemon juice, rosemary sprigs, thyme sprigs, olives, and olive oil. Coat the chicken breasts with the prepared marinade and refrigerate. For the salad, combine shredded iceberg lettuce, trimmed romaine lettuce leaves, quartered grape tomatoes, pomegranate seeds, sliced red radish and further cut into strips, and cucumber ribbons. Mix and refrigerate. Prepare the dressing by combining orange juice, salt, cracked black pepper, olive oil, and few chopped parsley leaves. Add to the salad bowl. Toss well. Heat oil in a pan and roast the chicken breasts on both sides. Cook for sometime and then add water and orange juice. Cook for a couple of minutes. Plate the roasted chicken breasts and the salad. Garnish with colourful julienned bell peppers and sprouts.