Herbed Chicken with Broccoli, Corn, Zucchini, and Fennel

This balanced dish features tender herbed chicken paired with a colorful medley of broccoli, corn, zucchini, and fennel. The combination of fresh vegetables adds a delightful crunch and sweetness, while the herbs enhance the savory flavor of the chicken. It's a wholesome meal that meets various dietary needs and is simple enough for any home cook to master.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 cups broccoli florets
• 1 cup corn kernels (fresh or frozen)
• 1 medium zucchini, sliced
• 1 small fennel bulb, thinly sliced
• 2 medium potatoes, diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced potatoes with 1 tablespoon of olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 15 minutes.
3. Meanwhile, season the chicken breasts with thyme, oregano, salt, and pepper. Heat the remaining olive oil in a skillet over medium heat, and sear the chicken for about 4-5 minutes on each side until golden brown.
4. In the last 10 minutes of the potatoes roasting, add the broccoli, corn, zucchini, and fennel to the baking sheet, stirring to combine with the potatoes.
5. Transfer the seared chicken to the baking sheet with the vegetables and roast for an additional 10-15 minutes until the chicken is cooked through and the vegetables are tender.
6. Remove from the oven, let it rest for a few minutes, then garnish with fresh parsley before serving.