Before starting, preheat the oven to 450°F.Wash and dry all produce. Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate to cool.

While toasted almonds cool, halve zucchini lengthwise, then cut into 1/2-inch half-moons. Cut broccoli into bite-sized pieces. Zest, then juice half the lemon. Cut remaining lemon into wedges. Add half the lemon zest, 1 tsp (2 tsp) lemon juice and 3 tbsp (6 tbsp) mayo to a small bowl. Season with salt and pepper, then stir to combine.

Finely chop toasted almonds. Add toasted almonds, Parmesan, Dijon, remaining lemon zest and remaining mayo to another small bowl. Season with pepper, then stir to combine. Pat chicken dry with paper towels on a separate cutting board. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end. Open up chicken like a book. Season with pepper and half the garlic salt.

Reheat the same pan (from step 1) over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side. Transfer to an unlined baking sheet. Spread Parmesan-almond topping onto chicken. Roast in the top of the oven until cooked through, 8-10 min.\*\*

While chicken roasts, reheat the same pan over medium. When the pan is hot, add 1 tbsp oil, then broccoli, zucchini and 2 tbsp water. (NOTE: Don't overcrowd the pan; cook veggies in 2 batches for 4 ppl, using 1 tbsp oil and 2 tbsp water per batch!) Season with pepper and remaining garlic salt. Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min.

Thinly slice chicken. Divide chicken and veggies between plates. Serve lemony mayo on the side for dipping. Squeeze a lemon wedge over top, if desired.