I added Swiss chard, raisins and walnuts to the dish. I really enjoyed the mellow flavor of the Swiss chard. So far in my greens tasting experience, Swiss chard is my favorite.
6 Roma tomatoes (about 1 pound)
3 medium zucchini (about 1/2 pound each)
1 bulb fennel
3 tablespoons oil, divided
3/4 teaspoons salt, divided
4 cloves garlic, finely minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
4 chicken breast halves skinless, boneless
Freshly ground black pepper
2 (about 1 1/2 pounds total) Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate)
2 tablespoons walnuts
1/3 cup golden raisins
1 tablespoon fresh chopped rosemary leaves or 1 teaspoon dried
Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini and cut it in half crosswise and then cut each piece in half lengthwise once if the piece is thin and twice if it is thicker, so that the pieces are relatively uniform.
Remove the outermost layer of the fennel bulb and discard. Cut the bulb in half so that each half retains part of the stem end. Cut each half into 8 thin wedges so each wedge is held together by a little piece of stem.
In a large saute pan, heat oil over medium-high. Add chicken and cook until golden brown one first side, 5-6 minutes. Turn chicken onto reverse side and add vegetables, cook additional 5-6 minutes.
In a small bowl combine 1 tablespoon of oil, 1/2 teaspoon of salt, the garlic, vinegar, lemon zest and lemon juice. Pour the mixture into the pan. Season with a few turns of pepper.
Add Swiss chard, raisins, nuts, rosemary and garlic. Cover, reduce heat to medium-low, and cook until tender, 6 to 10 minutes, stirring occasionally.
Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook for about 20 to 30 minutes more until the chicken is done and the vegetable are tender and beginning to brown. Season with salt and pepper. Serve.