Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Clean, wash and cut the peppers into larger pieces. Clean the fennel (keeping the green), wash and cut into strips. Peel garlic and cut into slices.
Rinse chicken fillets and pat dry well. Coat all around with a little oil. Season with salt and pepper and place in a roaster. Spread vegetables and garlic around the meat, season with salt and pepper. Drizzle remaining oil over it.
Mix soy sauce, lemon juice and honey. Spread some of the sauce on the chicken. Cook in a hot oven for about 35 minutes. Brush the chicken with the sauce from time to time.
Approx. 10 minutes before the end of the cooking time, switch on the oven grill, brush the chicken with the sauce again and fry until crispy brown. Wash the fennel greens, shake dry and chop. Arrange chicken with vegetables and broth, sprinkle with fennel greens. Serve with basmati rice or a leek salad.