Preheat your oven to 180 degrees Celsius (300 degrees Fahrenheit).

In a medium sized bowl, mix together the thyme, oregano, garlic, chilli flakes, salt, pepper and olive oil. Add the chicken and mix to ensure it completely coats the chicken. Set aside to marinade for at least 2 hours, if you can, covered in the fridge.

When the chicken is ready, get 4 sheets of aluminum foil and place on your bench. Roll the sides up slightly to avoid any juice flowing out.

Place one piece of chicken in the middle of each piece of foil. On top of this layer two basil leaves, a couple of tomatoes, some of the mushrooms, and some baby spinach. In terms of volume per parcel, this can be up to you and how much you can fit in each packet. Top the veggies with an additional two basil leaves and a sprinkling of pepper.

Wrap the chicken completely in the aluminum foil, ensuring it is completely enclosed. Place the parcels on an oven tray and put in the oven for 20-30 minutes. Check the chicken after 20 minutes to see if it is completely cooked through, and if it is, remove from the oven.

Serve with salad or steamed vegetables for a healthy weeknight meal.