Prep the chicken: If using thick breasts, slice them in half horizontally to make cutlets. Pat dry. Season both sides with salt and pepper so the flavor hits the meat, not just the coating.

Set up the dredging station: In one shallow bowl, whisk eggs with a splash of milk or water. In another, mix panko, grated Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper.

Bread the chicken: Dip chicken into the egg, let excess drip off, then press into the breadcrumb mix until fully coated. For extra crunch, let the coated cutlets rest on a rack for 5–10 minutes.

Cook the grains: While the chicken rests, cook quinoa, farro, or brown rice according to package directions. Fluff and set aside. For more protein, use quinoa or a quinoa-brown rice blend.

Sauté or roast the veggies: Roast broccoli or zucchini at 425°F with olive oil, salt, and pepper for 15–18 minutes, or quickly sauté spinach or kale in a skillet until just wilted. Keep some crunch for texture.

Crisp the chicken: Heat a large skillet over medium-high. Add a thin layer of olive oil. Cook cutlets 3–4 minutes per side until golden and cooked through. Or air-fry at 390°F for 10–12 minutes, flipping halfway, until crisp and 165°F internal temp.

Add the cheese: Spoon a little warm marinara over each cutlet. Top with shredded mozzarella and a sprinkle of Parmesan. Cover the skillet for 1–2 minutes, or pop under the broiler briefly, until melty and bubbly.

Warm the sauce: Heat remaining marinara in a small pot. Taste and adjust salt, pepper, and a pinch of red pepper flakes if you like a kick.

Assemble the bowls: Add a scoop of grains, a handful of greens, and your roasted/sautéed veggies. Place a cheesy chicken cutlet on top. Spoon extra marinara over everything.

Finish and serve: Garnish with torn basil, more Parmesan, and a light drizzle of olive oil if you want. Serve hot, with lemon wedges for brightness.