Using the thin noodle blade on a spiralizer, cut the sweet potato into "worms." Arrange on a large baking sheet, tossing with 1 tablespoon oil and 1/2 teaspoon salt. Bake until some of the potatoes are beginning to crisp but still have a bit of spring in them, 20 to 25 minutes. Toss and let cool slightly.
Bring a medium pot of salted water to a boil. Cook the broccoli florets until bright green and tender, about 5 minutes. Drain.
Using the thin noodle blade on a spiralizer, cut the broccoli stems into ringlets. (They may break, but it still works.)
In a small bowl, combine the Italian seasoning, garlic powder, onion powder, 1/2 teaspoon salt and 3 to 4 grinds pepper. Season the chicken all over.
In a skillet, heat 1 tablespoon oil over medium-high heat. Add the chicken, cover and sear for 5 minutes. Flip and sear until cooked through, about 5 more minutes. Remove from the pan and let the chicken rest for about 5 minutes.
Add the remaining 1 teaspoon oil and spiraled broccoli stems to the skillet. Add 1 tablespoon water, cover and let sit for 4 minutes over medium heat. Remove the lid and stir the stems around, seasoning with a small pinch of salt. They should be tender and green, but with good sear marks all over. Remove from the skillet and garnish with the lemon juice, almonds and Parmesan.
Serve the chicken with the broccoli stems, sweet potato "worms" and broccoli florets. Cut up a few small pieces of chicken for the kids! Done.