In a large mixing bowl, combine the olive oil, garlic powder, dried thyme, dried rosemary, salt, and black pepper to create the seasoning mixture.
Add the chicken breasts to the bowl and coat them evenly with the seasoning mixture.
Add the broccoli florets, baby carrots, red bell pepper strips, yellow bell pepper strips, and red onion wedges to the bowl. Toss gently to coat the vegetables with the seasoning mixture.
Place the seasoned chicken breasts in a single layer in a large freezer-safe zip-top bag or airtight container.
Add the seasoned vegetables around and on top of the chicken breasts in the bag or container.
Pour the low sodium chicken broth into the bag or container over the chicken and vegetables.
Seal the bag or container tightly, removing as much air as possible if using a zip-top bag.
Label the bag or container with the date and contents, then place it flat in the freezer.
To cook, remove the freezer meal from the freezer and thaw in the refrigerator overnight.
Preheat the oven to 400°F (200°C).
Transfer the chicken and vegetables along with the broth to a baking dish.
Bake uncovered for 30-35 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove from the oven and let rest for 5 minutes before serving.