Preheat the oven to gas mark 6/200*C/400F.
Open up a Bakewell medium sized oven bag.
Place in the bag two chicken breasts, slices of half a lemon, pepper and salt.
Close the bag loosely using one of the ties provided. Cut a small corner of the bag off to let the steam escape.
Place on an oven proof dish and place in the middle of the oven. Cook for 20 minutes.
Chop lettuce and rocket to make the salad, add 6 cherry tomatoes chopped into quarters, a handful of pine nuts and mix together.
Once the time is up cut the chicken into slices and put on top of the bed of salad.
Add the zest of half a lemon and vinaigrette to taste.