Using a meat tenderiser or the base of a heavy saucepan, put the chicken breast on a chopping board and flatten out to 1cm/½in thickness.

Place the chicken in a small glass bowl with one tablespoon of the olive oil and the oregano. Season with salt and freshly ground black pepper.

Bring a pot of salted water to the boil, add the peas and cook for one minute. Drain and immediately rinse under cold water to keep its bright green color. 

Heat a griddle pan until hot. Place the chicken on the pan and cook for 3-4 minutes on each side, or until cooked through.

Toss the vegetables in the remaining one tablespoon of olive oil and place in the hot griddle pan. Cook for 1-2 minutes, or until tender.

To serve, arrange all the vegetables on a plate and top with the chicken. Squeeze over the lemon juice and garnish with parsley.