Cottage Cheese Chicken Parm Bowl

A lighter, high-protein twist on a classic comfort dish — the Cottage Cheese Chicken Parm Bowl combines tender chicken, tangy tomato, melty cheese, and creamy cottage cheese for a satisfying meal that’s great for lunch, dinner, or meal prep. This version aims to boost protein while keeping the familiar flavors of chicken parmesan intact. If you enjoy creative uses for cottage cheese, you might also like this baked cottage cheese eggs idea to expand breakfast options.

Why this bowl works

High protein: cottage cheese and chicken provide a strong protein base (this version targets about 46 grams of protein per serving).
Balanced: carbs from your choice of base (pasta, rice, or cauliflower rice), fats from cheese and olive oil, and fiber if you add veggies.
Versatile: swap cheeses, herbs, or bases to suit dietary needs or what’s in your fridge.
Quick: uses pantry staples and can be prepped ahead.

Ingredients (serves 1–2)

8–10 oz (225–285 g) boneless skinless chicken breast or thighs, thinly sliced or pounded
1 cup low-fat cottage cheese
1/2–3/4 cup marinara sauce (choose a no-sugar-added variety if preferred)
1/2 cup shredded part-skim mozzarella
2 tbsp grated Parmesan
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt and pepper to taste
1–2 tbsp olive oil for cooking
Base: 1–1.5 cups cooked whole-grain pasta, quinoa, rice, or cauliflower rice
Optional: fresh basil, red pepper flakes, steamed vegetables (zucchini, broccoli, spinach)

Method

Season the chicken with salt, pepper, garlic powder, and half the Italian seasoning.
Heat olive oil in a skillet over medium-high heat. Cook chicken 3–5 minutes per side (depending on thickness) until golden and cooked through. Remove and slice if needed.
In the same skillet, warm the marinara for 1–2 minutes. Reduce heat to low.
Stir cottage cheese into the marinara to create a creamy tomato sauce. If you prefer it smoother, briefly blitz it in a blender or use an immersion blender.
Return the chicken to the skillet, spoon sauce over, and sprinkle mozzarella and Parmesan on top. Cover and let cheese melt (1–2 minutes).
Serve over your chosen base and garnish with fresh basil and red pepper flakes.

Nutrition notes and tips

To reach the targeted ~46 g protein, use a larger chicken portion (8–10 oz) and low-fat cottage cheese; adjust based on your specific product nutrition labels.
For a lower-carb bowl, serve over cauliflower rice and add roasted vegetables.
If you like extra crunch, add a breadcrumb topping or quick pan-fried panko; for a grain-free crisp, try the technique used in this cottage cheese chips recipe as inspiration for snackable sides.
Make ahead: assemble sauce and cooked chicken, store separately from the base, and reheat together for 2–3 days in the fridge.

Variations

Italian-style: add sautéed mushrooms and spinach into the sauce.
Spicy: stir in red pepper flakes and a pinch of cayenne.
Cheesy bake: transfer to a baking dish, top with extra mozzarella, and broil until bubbly and golden.
Vegetarian swap: replace chicken with slices of roasted eggplant or baked tofu for a meatless option (protein will vary).

Serving suggestions

Side salad with vinaigrette to balance richness.
Steamed green beans or roasted asparagus for extra fiber.
Garlic-roasted mushrooms for an umami boost.

Conclusion

For the original recipe and detailed nutrition breakdown, see the full Cottage Cheese Chicken Parm Bowl (46 Grams of Protein!) – Fit ….