Preheat the oven at 200c/180c fan/gas mark 6.
Place the chicken onto a chopping board and cover with cling film. With a food mallet or a rolling pin, pound the thicker part of the breast to even out the thickness to allow even cooking. Then place the chicken onto a non stick baking tray, add a pinch of salt, pepper and a sprinkling of Italian herbs. Place into the oven to cook for 15-20 minutes. Ensure chicken is cooked thoroughly before eating. Remove from the baking tray and slice into 1cm strips.
Toast the pitta then open and add the cooked chicken. Squeeze over some lemon, add the baby leaf spinach then close the pitta. It's ready to eat.