Cut broccoli, with stems in tact, in half so they will lay flat on a baking sheet.
Toss broccoli with 1 tablespoon olive oil and garlic. Spread broccoli out on a parchment paper lined baking sheet. Salt and pepper, to taste. Bake broccoli 17-20 minutes in the preheated oven, or until the broccoli is crispy and lightly browned.
Meanwhile, heat 1 tablespoon oil in a large nonstick skillet set over medium heat.
Put the beaten egg in a shallow bowl. In another shallow bowl, mix the sesame seed, poppy seed, garlic powder, and salt.
Dip the pieces of chicken in the beaten egg, and then coat them with the seeded mixture.
Carefully put the seed-coated chicken in the skillet with the heated oil. Cook 5 minutes on one side. Flip the chicken and cook 4 minutes on the other side. If chicken is not thoroughly cooked in the inside, cover the skillet and allow to cook covered a few more minutes. Cooking time will vary according to the thickness of your chicken. You will know it is thoroughly cooked when a thermometer inserted in the thickest part of the chicken breast reads 165°F.
Serve one double seeded chicken breast with 1/4 of the roasted broccoli.
Nutrition Facts
Double Seeded Chicken and Roasted Broccoli
Amount Per Serving (1 cooked chicken breast and 1/4 of the broccoli)
Calories 269Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 102mg34%
Sodium 302mg13%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 3g3%
Protein 29g58%
* Percent Daily Values are based on a 2000 calorie diet.