Tuscan Chicken with Veggies

Ingredients

• 6 whole(s) Roma tomatoes (or Plum tomatoes)
• 4 whole(s) Chicken breasts,skinless (2 1/2 lbs)
• 3 Zucchini (medium)
• 1 bulb(s) Fennel
• 3 tablespoon(s) Olive Oil
• 1 1/4 teaspoon(s) Salt
• 1 teaspoon(s) Lemon zest Finely grated
• 1 tablespoon(s) Lemon juice Fresh
• 2 clove(s) Garlic Minced
• fresh ground pepper
• 1 teaspoon(s) Fresh rosemary ( or 2 tsp. dried)

Preparation

1. Preheat oven to 375 degrees.


2. Slice tomatoes lengthwise into 4 sections. Slice zucchinis in half. Then slice each half lengthwise into 2- 4 slices making similar size slices. Remove outer layer of fennel and discard. Slice remaining in two half with a stem in each half. Then slice the two halves lengthwise including part of the stem to hold layers together. Put veggies in large baking dish. Sprinkle with 1/2 tsp. salt and 2 Tbs. Olive Oil and toss to coat.


3. Mix remaining 1 Tbs. Olive Oil, salt, lemon zest, and garlic ins all bowl. Add ground black pepper to taste.


4. Arrange chicken breast on top of veggies and rub mixture well into the breasts.


5. Bake, uncovered for 30 minutes. Then remove from oven and stir the veggies. Sprinkle with rosemary. Return to oven for 15-25 minutes until veggies are starting to brown.