Name: Italian Chicken Parmesan Power Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large boneless, skinless chicken breasts (about 8 oz each); 2 cups cooked farro; 2 cups cherry tomatoes, halved; 2 cups baby spinach; 1 cup shredded part-skim mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cups marinara sauce (store-bought or homemade); 2 large eggs; 1 cup whole wheat breadcrumbs; 2 tbsp olive oil; 1 tsp dried Italian herbs; Salt and freshly ground black pepper

Italian Chicken Parmesan Power Bowls

FrozenRadish9573

This Italian Chicken Parmesan Power Bowl is a muscle-building, flavor-packed dinner that’s perfect for anyone looking to hit their protein goals. By balancing salt, fat, acid, and heat, this recipe delivers a satisfying meal with perfectly seasoned, crispy chicken, melty cheese, hearty farro, and a fresh burst of veggies. The use of whole grains and a vibrant salad keeps the meal nutritious and filling, while the classic Italian flavors make it irresistibly craveable. Easy steps and simple supermarket ingredients put this power bowl within reach for weeknight cooks looking to fuel their gains!

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Season chicken breasts with salt and pepper on both sides, letting them sit for 10 minutes to absorb seasoning.
Set up a breading station: In one shallow bowl, beat the eggs. In another, combine breadcrumbs, Italian herbs, and half the grated Parmesan. Dip each chicken breast in egg, then coat with breadcrumb mixture, pressing gently to adhere.
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Sear breaded chicken breasts for 2-3 minutes per side until golden brown (do not cook through). Transfer to prepared baking sheet.
Top each chicken breast with 1/2 cup marinara sauce and sprinkle evenly with mozzarella and remaining Parmesan. Bake for 12-15 minutes or until cheese is bubbling and chicken is cooked through (internal temp 165°F/74°C).
Meanwhile, toss cherry tomatoes and spinach with remaining 1 tbsp olive oil and a pinch of salt. Warm cooked farro if needed.
To serve, divide farro among 4 bowls, top with spinach-tomato salad and a cheesy chicken breast. Spoon extra marinara over if desired.