Lemon Thyme Butterfly Chicken with herby vegetables

Ingredients

• 2 Chicken breasts (Skin off) and butterflied – see below
• 2 tbs extra virgin olive oil
• 2 garlic cloves Crushed
• ½ tsp dried thyme
• 1 lemon – zest and juice
• 2 shallots, finely diced
• 4 garlic cloves finely diced
• 10g sun-dried tomatoes in oil, drained and roughly chopped
• Leaves from 4 thyme sprigs
• 50g chestnut mushrooms, thinly sliced
• 100g frozen peas (thawed)
• 1 romano pepper, deseeded and roughly chopped
• 50ml vegetable stock
• 50g baby spinach, roughly chopped
• Sea salt
• freshly ground black pepper