Introduction

This High Protein Chicken Parm Cottage Cheese Bowl is a comforting and nutritious twist on classic chicken parmesan. Combining tender chicken, creamy cottage cheese, and flavorful marinara, it’s a quick and satisfying meal perfect for any day of the week.

The image shows a white bowl filled with a thick orange soup or sauce, with small white crumbles scattered on top. On the surface of the soup, pieces of crispy breaded chicken are broken into chunks and layered unevenly, adding texture and light brown color contrast. The bowl sits on a white marbled surface, and part of a woman's hand is visible on the side holding the bowl. The colors are warm and inviting, with a mix of smooth soup, crumbly cheese, and crunchy chicken pieces. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Cooked Chicken Breast (rotisserie recommended)
1 tablespoon Italian Seasoning
1 teaspoon Garlic Powder
1 teaspoon Salt (adjust to taste)
1 teaspoon Pepper (adjust to taste)
2 cups Cottage Cheese (low-fat or full-fat as preferred)
1 cup Marinara Sauce (good quality recommended)
1 cup Shredded Mozzarella Cheese (dairy-free option available)
1/4 cup Grated Parmesan Cheese (nutritional yeast for vegan option)
Fresh Basil or Parsley (optional garnish)

Instructions

Step 1: Shred the cooked chicken into bite-sized pieces. If using fresh chicken, season and grill it until fully cooked, then shred.
Step 2: In a large bowl, combine the shredded chicken with Italian seasoning, garlic powder, salt, and pepper. Stir well to coat evenly.
Step 3: Add cottage cheese, marinara sauce, and shredded mozzarella to the chicken mixture. Fold gently until combined.
Step 4: Transfer the mixture into a greased baking dish and spread evenly.
Step 5: Sprinkle grated Parmesan cheese on top for extra flavor and a golden crust.
Step 6: Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, until bubbly and golden on top.
Step 7: Let cool slightly before garnishing with fresh basil or parsley. Serve warm over pasta or zucchini noodles.

Tips & Variations

Let chicken marinate in the spices for 10 minutes before mixing for deeper flavor.
For a crispier top, broil for 2–3 minutes at the end of baking, watching closely to avoid burning.
Try asiago or provolone cheese blends for different flavor profiles.
Vegan option: substitute chicken with grilled vegetables or chickpeas, use nutritional yeast and vegan cheese.
Add red pepper flakes or jalapeños for a spicy kick.
Experiment with Mexican spices like cumin and coriander for a regional twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat covered with a damp paper towel in the microwave or gently on the stovetop to retain moisture. For longer storage, freeze the assembled dish in an airtight container for up to three months. Thaw overnight in the fridge before baking.

How to Serve

A white bowl sits on a white marbled surface, filled with a thick orange soup as the base layer. On top of the soup, there is a layer of small white cheese pieces scattered evenly. The top layer consists of crispy, golden-brown chicken pieces broken into chunks, covering most of the cheese and soup underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different proteins?

Yes, ground turkey or shredded beef work well as alternatives, adding different flavors to the dish.

Is there a gluten-free option?

Absolutely. Use a gluten-free marinara sauce and serve with gluten-free pasta or noodles to keep it gluten-free.