Preheat the oven to 425ºF.

In a medium mixing bowl, add 3 tablespoons olive oil, 1 teaspoon salt, mustard, garlic, oregano, lemon zest, lemon juice, honey, and black pepper to taste. Whisk until smooth. Add the chicken, stirring until fully coated. Let marinate at room temperature for at least 20 minutes.

In a large mixing bowl, combine the broccoli and cauliflower with 2 tablespoons olive oil, ½ teaspoon salt, and black pepper until evenly coated. Transfer to a sheet tray, set the mixing bowl aside for later use, and roast for 20 to 22 minutes, until tender and browned around the edges.

Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. When the oil is hot, add the chicken, shaking off any excess marinade. Cook, undisturbed, for 4 to 5 minutes, until a golden crust forms. Flip and transfer the skillet to the oven to roast for 5 to 7 minutes, until the chicken is cooked through.

Meanwhile, spread the Whipped Garlic Butter evenly over the cut side of the bread. Sprinkle 1 tablespoon Parmesan and a pinch of salt over each half. Place on a sheet tray, cut-side-up, and bake for 8 to 10 minutes, until golden and crisp around the edges.

Transfer the roasted broccoli and cauliflower to the mixing bowl and add the remaining ¼ cup Parmesan and the Greek Yogurt Caesar Dressing. Toss until coated. Taste and season with salt, if needed.

Divide and plate the dressed brassicas, top with the chicken, and garnish with freshly ground black pepper. Serve with the garlic bread.