Ingredients:
1 tbsp zaatar
1-2 cloves garlic
1 tbsp honey 
1 tbsp Dijon mustard
 1/4 cup extra virgin olive oil
Salt and pepper 
2 handfuls of baby carrots, washed and dried 
2 boneless, skinless chicken breasts, cut into strips
1/4 purple cabbage, shredded 
1 head fennel, sliced 

Directions:
Preheat oven to 400°F
Mix together zaatar, garlic, honey, Dijon, oil, salt and pepper. Spread baby carrots on a sheet pan. Pour approximately 1/3 of zaatar mixture onto carrots, coating them well. Roast for 20-25 minutes, until softening. Remove from oven and add chicken, fennel and cabbage to the tray. Coat with remaining oil mixture and mix everything well. Bake for an additional 15-20 minutes. Check chicken for doneness with meat thermometer.