Preheat your oven to 400. Finely dice your garlic. Chop your fennel into quarters and then slice ½ inch pieces along the wide end of the bulb. Slice your half of onion in the same way, creating evenly sized pieces. Chop ½ inch medallions of your carrot. slice your celery and cucumbers as thin as you would like and set them aside. On a sheet pan, toss your fennel, carrots, garlic, and onion in olive oil, salt and pepper. Spread your vegetables evenly spaced on your baking sheet so that the pieces are not touching. Bake for ten minutes.

While your vegetables are baking, toss your chicken in lemon pepper seasoning and olive oil. When your ten minute timer goes off, move your vegetables to one side of the pan and add your chicken. Bake for an additional ten minutes, turning both vegetables and chicken half way.

While the oven is going, make your dressing. Combine yogurt, lemon juice, white wine vinegar, dill, salt, and pepper in a bowl. Chop your kale and massage it in a bowl, so it doesn’t have that fresh cut lawn taste. Once the veggies and chicken are roasted, add them to your bed of kale and top with your yogurt dressing. Enjoy!