In a large bowl, combine olive oil, minced garlic, lemon juice, chopped fresh herbs, salt, and black pepper. Add chicken breasts and coat well. Cover and marinate in the refrigerator for at least 30 minutes.

Preparing the Vegetables

Wash and chop seasonal vegetables into even-sized pieces. Set aside.

Cooking

Preparing the Broth

In a large skillet or pot, heat the vegetable broth over medium heat.

Cooking the Chicken

Remove the chicken from the marinade and add it to the skillet with the vegetable broth. Cook for 10-15 minutes on each side or until the chicken is cooked through.

Adding the Vegetables

Add the chopped seasonal vegetables to the skillet during the last 10 minutes of cooking. Ensure they are coated in the broth.

Finishing Touches

Once everything is cooked, remove from heat and let it rest for 5 minutes before serving.

Serving Suggestions

Plating the Dish

Serve the chicken and vegetables on a large platter. Drizzle with remaining broth from the skillet.

Adding Garnishes

Sprinkle lemon zest, chopped nuts, and feta cheese on top for added flavor and presentation.