Preheat oven to 400 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Mince garlic. Stem and coarsely chop mint and cilantro (reserve a few mint leaves for garnish). Rinse chicken breasts, pat dry, and place on a plate. Season with baharat spice blend, half of garlic, half of mint, and 1 Tbsp. olive oil. Cover with plastic, allow to marinate at least 15 minutes, and wash hands. Trim ends off carrot, peel, and cut into 1/2” diagonal pieces. Cut zucchini and yellow squash into 1" dice. Halve grape tomatoes. Zest and halve lemon.

In a small mixing bowl, combine minced cilantro with 2 Tbsp. olive oil and half of lemon zest. Season with a pinch of salt and pepper and set aside to let flavors marry.

Heat 2 tsp. olive oil in a large pan over medium-high heat and add marinated chicken. Cook until well-browned on both sides, about 3 minutes per side. Remove to prepared baking sheet and finish cooking in oven for 10 minutes or until a minimum internal temperature of 165 degrees is reached. Remove from oven, wrap in foil, and set aside. Wipe out pan and return to heat.

Heat 1 tsp. olive oil in pan used to cook chicken. Add carrot, zucchini, and yellow squash pieces. Allow to cook undisturbed for 3 minutes, or until lightly charred. The key to a quality sear is to not move the vegetables too soon. Stir and continue cooking 5 more minutes. Add red pepper flakes (to taste) and season with a pinch of salt and pepper.

Add tomatoes and remaining garlic to pan and cook 5 more minutes, stirring frequently, until zucchini and squash are tender and carrot is cooked through. Remove from heat and add remaining lemon zest and juice from half a lemon. Add remaining mint and season with a pinch of salt and pepper, if necessary.

Place a bed of charred vegetables on a plate or in a shallow dish. Slice chicken (or serve whole, if desired) and place atop vegetables. Spoon cilantro oil over chicken, garnish with reserved mint leaves, and serve.