Trim the woody root end of the fennel head, and slice into strips 1/2 inch thick.

Combine fennel with the broccoli florets, olive oil, and seasonings in a large resealable bag or container.

Combine the chicken and its sauce seasonings in a large resealable bag or container.

Label each bag and store in the freezer for up to 3 months, or the fridge for 6-7 days.

Can be frozen for up to 3 months or the fridge for 1 week.

If frozen, thaw in the fridge overnight.

Preheat oven to 400*F and spread contents of the bag with the chicken on one sheet pan, leaving a few inches of space between the pieces of chicken.

Spread the contents of the fennel and broccoli bag on another sheet pan, spreading pieces in an even layer.

Place both pans in the oven and bake for 18-20 minutes, until the chicken is cooked through, is no longer pink when cut into, and registers 160*F with a meat thermometer and the broccoli and fennel have begun to brown.

Preheat the oven to 400*F.

Trim the woody root end of the fennel head, and slice into strips 1/2 inch thick.

In a large bowl, combine the fennel strips, broccoli florets, olive oil, za’atar, salt and pepper. Use tongs

to toss until the vegetables are coated with seasonings.

Spread the broccoli and fennel onto a sheet pan in an even layer.

In the same bowl, combine the chicken, honey, vinegar, mustard, and garlic powder. Toss until thoroughly mixed, and the chicken is coated.

Transfer contents of bowl to a new sheet pan, leaving a few inches of space between each piece of chicken.

Place both pans in the oven and bake 15-18 minutes, until the chicken is cooked through, is no longer pink when cut into, and registers 160*F with a meat thermometer and the broccoli and fennel have begun to brown.