Lemon and herb chicken with vegetables

Ingredients

• 2 chicken breasts (about 6 oz/170 g each)
• 1 tablespoon olive oil
• 1 teaspoon dried thyme or mixed herbs
• Juice of 1 lemon
• 2 carrots, diced
• 7 oz/200 g frozen peas
• 1 teaspoon butter or olive oil
• Salt and pepper

Method

1. Put the chicken between two sheets of baking paper and flatten to an even thickness with a rolling pin.
2. Rub with the oil, herbs, salt and pepper.
3. Cook in a hot pan for five to six minutes each side until golden and cooked through. Add the lemon juice for the last minute.
4. Meanwhile, boil the carrots for five minutes. Add the peas for two more minutes, then drain and toss with the butter.
5. Rest the chicken for three minutes, slice, and serve with the vegetables.