Preheat oven to 450

In a large bowl, mix together the avocado oil, 2 lemons juiced, 1 1/2 lemons, zested (reserve the other half zest for later), salt, pepper, tarragon (reserve 1 tbsp for later), and garlic.

Add the green beans into the lemon mixture and toss well. With tongs, add the green beans onto a large baking sheet. Be sure to reserve the liquid.

Add the fennel and leeks to the lemon mixture and remove it with tongs and place on a baking sheet.

Then add your chicken cutlets to the lemon mixture. Mix well and place onto the baking sheet with the veggies

Add the other 1/2 of that lemon zest, fennel fronds, tarragon, and a dash more of salt and pepper

Roast everything for about 20 minutes or until chicken is cooked through.

Serve with potatoes or rice or just as is. Enjoy!