Break 8 oz. of broccoli florets into bite-sized pieces using hands. Trim stems off 3 oz. of Brussels sprouts and quarter. Stem 3 thyme sprigs to remove the leaves. Peel and halve 1 shallot, then slice thinly.

Pat 12 oz. of boneless skinless chicken breasts dry. Season both sides with 1 tsp. of garlic pepper and 1/4 tsp. of salt. Place a medium non-stick pan over medium heat and add 1 tsp. of olive oil. Add the chicken to the hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165°F, about 5-7 minutes per side. Remove from burner. Transfer chicken to a plate and tent with foil. Wipe pan clean and reserve.

Place a large non-stick pan over medium heat and add 2 tsp. of olive oil. Add Brussels sprouts, broccoli, and 1/4 cup of water to the hot pan. Cover and cook until water is almost completely evaporated, 4-5 minutes. Uncover and add shallots, half the 2 tsp. of minced garlic and parsley (reserve the other half), 1/4 tsp. of salt, and 1 tsp. of potato spice seasoning. Stir occasionally until vegetables are tender and slightly browned, 5-7 minutes. Remove from burner.

Return the pan used to cook chicken to medium heat and add 1 tsp. of olive oil. Add the remaining minced garlic and parsley and 1/2 tsp. of thyme to the hot pan. Stir occasionally until garlic is fragrant, about 30-60 seconds. Stir in 1 oz. of beurre blanc butter until combined and sauce is slightly thickened, 1-2 minutes. If too thick, add water, 1 tsp. at a time, until desired consistency is reached. Remove from burner. Plate dish by topping chicken with sauce. Garnish vegetables with 1/2 oz. of grated parmesan cheese and 1/2 oz. of roasted sliced almonds. Bon Appetit!