Preheat the oven to 180°C, Gas Mark 4-5, 350°F.
Slice the chicken breasts into thin strips. Wash and dry the tomatoes, dill and thyme. Peel and finely slice the onions. Thinly slice the limes. Cut six large squares of nonstick baking paper and lay them onto a clean work surface.
Distribute the chicken strips, onions, tomatoes, lime slices and herbs between each of the 6 nonstick baking paper squares. Drizzle a tablespoon of olive oil over each square, and some salt and pepper and then wrap and scrunch / fold the edges together to enclose the ingredients and to maintain moisture.
Cook in the middle of the oven on a baking tray for 30 minutes until the chicken is cooked through, with no pink showing. Remove from the oven, open the paper to reveal the food and serve with fresh ratatouille or a fresh herb salad.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.