Rinse vegetables to remove any dirt and germs.
Slice tomatoes into wedges.
Slice zucchini in half across the middle, then slice each half into wedges or sticks.
Cut long stems from fennel bulb and save for another dish or broth. Cut the bulb into wedges. Chop some of the frilly leaves finely to use as an herb in the last part of the dish.
Place all the vegetables in a baking dish and drizzle with 2 Tablespoons of the olive oil, half of the minced garlic, and 1 teaspoon of the Datil Zest. Toss lightly to coat the vegetables in the oil and seasonings.
In a large bowl or ziploc bag, place the chicken breasts, the remaining 1 Tablespoon of olive oil, 1 teaspoon of Datil Zest, 2 Tablespoons of Fountain of Youth Datil Marinade, the rest of the garlic, lemon juice, lemon zest, and 1/2 teaspoon of fresh ground black pepper. Massage marinade mixture gently into chicken breasts. Place chicken on top of vegetables and pour the remaining marinade mixture over the chicken and vegetables.
Bake covered for 20 minutes in a 375 degree F oven.
Remove dish from oven and uncover.
Stir the vegetables and spoon liquid over chicken. Sprinkle with the rosemary and fennel leaves.
Bake for another 20 to 30 minutes or until the chicken breasts are cooked all the way through and the vegetables are tender.
Serve over brown rice, cauliflower rice or noodles if desired.