Preheat oven to 450°F.

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.