Mince garlic.

Cut broccoli into bite-sized pieces.

In a mixing bowl, combine cornstarch and 2 tsp. water. Set aside.

Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

If using grass-fed sirloin steaks, pat dry and season both sides same amount. If using salmon, pat dry and season flesh-side same amount.

In another mixing bowl, combine pretzel breading and 1 tsp. olive oil.

Place chicken breasts on one half of prepared baking sheet. Brush or spoon on cornstarch mixture and top with pretzel breading-olive oil mixture, pressing gently to adhere.

Spray breaded chicken with cooking spray.

If using grass-fed sirloin steaks or salmon, follow same instructions. You may not use all the pretzel breading.

Add broccoli to empty half of baking sheet. Toss with half the garlic (reserve remaining for sauce), half the Parmesan (reserve remaining for topping), 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

Spread broccoli into a single layer on its side.

Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees and broccoli is tender, 17-20 minutes.

Sprinkle roasted broccoli with reserved Parmesan.

If using grass-fed sirloin steaks, roast in hot oven until steaks reach a minimum internal temperature of 145 degrees, 16-20 minutes. If using salmon, roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes. If broccoli needs more time, carefully transfer salmon to a plate and return broccoli to hot oven until tender, 3-5 minutes.

In another mixing bowl, combine honey mustard, sour cream, half the reserved garlic, and a pinch of salt and pepper. Taste, and add remaining garlic if desired.

Plate dish as pictured on front of card, serving chicken on sauce. Bon appétit!