Pound chicken breast with the flat side of a meat mallet to even out their thickness.

In a gallon size ziploc bag add 3 Tbsp oil, lemon juice, garlic, Italian seasoning and season with salt pepper. Close and mix well.

Add the chicken to the bag. Seal it while removing excess air. Rub marinade around the chicken after sealing bag. Place in the refrigerator for 15 minutes (or up to 4 hours).

Preheat your oven to 425 degrees. Lin a 18 by 13-inch rimmed baking sheet with foil or parchment paper. Spray with non-stick cooking spray.

Place broccoli on baking sheet, toss with 2 Tbsp olive oil and the garlic and season with salt. Spread into an even layer covering about 2/3 of the baking sheet.

Remove chicken from the bag and transfer to the remaining 1/3 of the baking sheet in a single layer. Spoon some of the the garlic from the marinade over the chicken as well.

Bake at425 degrees until each chicken breast registers 165 degrees in center and broccoli is tender and nicely browned in spots, about 16 - 22 minutes.

Remove from oven and sprinkle broccoli with parmesan then sprinkle chicken with parsley if desired and garnish with lemon slices if desired. Serves 4