Mediterranean vegetables with chicken breast fillet

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 1 kg fennel bulb(s)
• 500 g tomatoes
• 3 tbsp olive oil
• 5 sprigs rosemary
• 5 sprigs of thyme
• 2 cloves garlic
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with fennel and tomatoes

Wash the fennel bulbs, halve them, remove the stems, and cut into large pieces. Set the stalks and green parts aside. Blanch the fennel pieces in boiling, lightly salted water for about 5 minutes. Add the stalks and green parts after about 3 minutes, then remove everything from the cooking water. The vegetables should still be firm to the bite. Generously brush a baking dish with olive oil and add the hot fennel. Cut the chicken breast fillets into medallions and fry briefly on both sides in hot oil until they brown. Season with salt and pepper. Add the tomatoes to the baking dish. Preheat the oven to 175°C (160°C fan-assisted). Wash the tomatoes, halve them, remove the stems, and quarter them. Also add them to the baking dish. Peel the garlic, chop it into large pieces (do not press!), and mix it with the vegetables. Drizzle a little olive oil over the tomatoes and fennel, season with salt, pepper, and add the herbs. Bake for about 15-20 minutes. Serve with baguette or baked rosemary potatoes.