Wash and dry all produce. Preheat oven to 425 degrees. Halve lemon, cutting one half into wedges. Finely chop walnuts. Combine walnuts, panko, and half the Italian seasoning in a small bowl. Season with salt and pepper.

Pat chicken dry with a paper towel. Place on a lightly oiled baking sheet. Brush mustard over tops of chicken breasts. Press panko mixture into mustard to adhere. Arrange chicken toward one side of sheet.

On empty side of baking sheet, toss broccoli with a large drizzle of olive oil and remaining Italian seasoning. Roast in oven until chicken is no longer pink in center and broccoli is starting to crisp, about 20 minutes

Cut carrots into bite-sized pieces, then place in a medium pot with 2 TBSP butter, 1 tsp sugar, and enough water to come halfway up carrots. Season with salt and pepper. Bring to a boil, then lower heat and simmer until carrots are just tender and liquid has reduced to a sticky glaze, 10-15 minutes. Remove from heat and add a squeeze of lemon (to taste). Toss carrots to coat.

Set broiler to high or increase oven temperature to 500 degrees. Broil (or bake) chicken and broccoli until crust is golden brown and broccoli is lightly charred, 2-3 minutes. TIP: Keep an eye on the chicken to make sure it doesn’t burn.

Divide chicken, broccoli, and carrots between plates and drizzle with any remaining glaze from pan. Serve with lemon wedges on the side for squeezing over.