Bring a pot of salted water to a boil. Add the broccoli and cauliflower and blanch for 1-2 minutes until they turn bright in color
Immediately transfer to an ice bath (a bowl of ice water) to stop the cooking process. Then drain and pat dry completely, this is key for getting crispy roasted veggies
Preheat oven to 220°C (425°F). In a mixing bowl, toss the blanched and dried broccoli and cauliflower with olive oil, garlic, salt, and pepper
Spread on a baking sheet in a single layer. Roast for 15-20 minutes, flipping halfway through.
In the last 5 minutes of roasting, sprinkle Parmesan cheese on top and return to the oven until golden and crispy
Preheat a grill or grill pan over medium-high heat. Brush the chicken breast with olive oil and season with salt, pepper, and Italian herbs
Grill for 6-7 minutes per side, or until the internal temperature reaches 75°C (165°F). Let the chicken rest for a few minutes, then slice.
Plate the crispy roasted broccoli and cauliflower next to the grilled chicken. Optionally, garnish with a squeeze of fresh lemon juice or more Parmesan for extra flavor
