Prep the broccoli: Bring a pot of salted water to a boil. Blanch the broccoli for 2 minutes until bright green and crisp-tender. Drain and set aside. Alternatively, steam in the microwave for 2–3 minutes to save time.

Season the chicken: Pat chicken dry. Toss with 1/2 teaspoon salt, black pepper, and garlic powder. Dry chicken sears better and keeps juices in.

Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and cook 4–6 minutes, stirring once or twice, until cooked through with golden edges. Transfer to a plate and tent loosely with foil.

Start the Alfredo base: In the same skillet, reduce heat to medium. Add butter and minced garlic. Cook 30–60 seconds until fragrant, scraping up browned bits from the pan.

Make the sauce: Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan, nutmeg (if using), and remaining 1/2 teaspoon salt. Simmer 2–3 minutes, stirring, until the sauce slightly thickens and coats the back of a spoon.

Finish with brightness: Stir in lemon juice. Taste and adjust salt and pepper. If you like heat, add a pinch of red pepper flakes.

Combine: Add the cooked chicken and broccoli to the skillet. Toss gently to coat everything in the sauce. Cook 1–2 more minutes to warm through.

Garnish and portion: Remove from heat. Sprinkle with parsley. Divide evenly into 4 meal prep containers.

Cool before sealing: Let containers sit uncovered for 10–15 minutes to reduce condensation, then seal and refrigerate.