Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper, set aside.
In a small bowl, whisk together the Almond Meal (3/4 cup), Grated Parmesan Cheese (1/4 cup), Garlic Powder (1 teaspoon), Paprika (3/4 teaspoon), and Kosher Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon).
In another bowl, whisk together Egg (2).
Place Boneless, Skinless Chicken Breast (1.5 pound) in a Ziploc bag or between two sheets of plastic wrap. Lightly pound the chicken with a meat mallet to flatten to an even thickness.
Dredge chicken in beaten eggs and then into the almond mixture. Place on a baking sheet, leaving room for veggies on one side of the pan.
Repeat the process for the remaining pieces of chicken.
Next, toss the Broccoli Florets (3 cup) in Olive Oil (1 tablespoon), Lemon Juice (1 teaspoon), and remaining Kosher Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon).
Wrap veggies in a foil packet and place on a baking sheet next to the chicken.
Bake for 15 minutes on one side, then remove the pan from the oven and transfer cooked vegetables to a large bowl or plate. Cover with aluminum foil to keep them warm.
Carefully flip the chicken over and place the pan back into the oven for 12-15 minutes, or until golden brown.
Serve with your favorite condiment and veggies.