3/4 cup raw unsalted cashews Olive oil cooking spray 1 head garlic (whole) plus 2 cloves garlic, minced, divided 1 tbsp fresh lemon juice 1 1/2 tsp olive oil, divided 4 4-oz boneless, skinless chicken breasts, pounded about 1/2-inch thick Pinch sea salt 1/4 tsp fresh ground black pepper, plus additional to taste 1 large shallot, finely chopped 3 cups broccoli florets

Place cashews in a bowl and cover with cold water. Cover and refrigerate overnight.
Preheat oven to 350. Cut a 10-inch square of foil and mist with cooking spray. Slice 1/4-inch from top of head of garlic. Place cut side up on foil and wrap tightly. Place on a baking sheet and roast for 1 hour. Set aside to cool.
When garlic is cool enough to handle, squeeze cloves out of peel into a blender; discard peels. Drain cashews and add to blender along with lemon juice and 1 cup cold water. Begin blending on low speed, gradually increasing to high, until mixture is smooth, 1 to 2 minutes.
In a large nonstick skillet on medium-high, heat 1 tsp oil. Season chicken evenly with salt and pepper. Cook, turning halfway, until browned on both sides and cooked through, 8 to 12 minutes. Remove from skillet to a plate and cover to keep warm.
Heat remaining 1/2 tsp oil in skillet. Add shallot and broccoli and saute for about 5 minutes, stirring often, until shallot is browned and softened. Add remaining minced garlic and saute for 1 more minute. Remove to plate with chicken.
Add cashew mixture to same skillet and cook, stirring constantly, until warmed through and slightly thickened, about 1 minute. Serve over chicken and broccoli. Season with additional pepper.