Preheat your oven to 200°C (400°F).
Toss cauliflower florets, broccoli, and sliced mushrooms with olive oil spray, salt, and pepper on a large baking tray.
Spread evenly and roast for 20–25 minutes until golden and slightly crisp at the edges.
Pat the chicken dry and season with garlic powder, Italian herbs, salt, and pepper.
Heat a large skillet over medium-high heat. Add a little oil or spray and sear the chicken for about 6 minutes, until golden brown and cooked through.
In a blender, combine the cottage cheese, parmesan cheese, milk, and garlic and blend on high until smooth and creamy. Turn the heat off the chicken and pour the sauce over the chicken. Do not boil. Season with nutmeg and additional salt and pepper to taste. Mix to combine and remove from the stovetop
Portion into 5x 750ml meal prep containers. Lay a bed of roasted veggies, top with the chicken, and drizzle over the Alfredo sauce. Garnish with flat-leaf parsley and cracked black pepper.