Prep the chicken: Slice each chicken breast horizontally to make thinner cutlets. Pat dry with paper towels. Season both sides with salt, pepper, garlic powder, and Italian seasoning.

Set up the breading station: Place flour in one shallow dish, beaten eggs in a second, and a mix of panko and grated Parmesan in a third. Stir a pinch of salt and pepper into each dish.

Bread the cutlets: Dredge each cutlet in flour (shake off excess), dip in egg, then press into the panko-Parmesan mix until well coated. Set on a plate.

Roast or sauté the veggies: Toss broccoli with a little olive oil, salt, pepper, and garlic powder. Roast on a sheet pan at 425°F (220°C) for 12–15 minutes until crisp-tender, or sauté in a skillet for 6–8 minutes.

Cook the chicken: Heat 2 tablespoons olive oil in a large skillet over medium to medium-high heat. Cook cutlets 3–4 minutes per side until golden and cooked through (internal temp 165°F/74°C). Add a bit more oil if the pan gets dry. Transfer to a sheet pan.

Add the sauce and cheese: Spoon a thin layer of marinara over each cutlet. Top with mozzarella and a sprinkle of Parmesan.

Melt the cheese: Broil on the top rack for 1–3 minutes until the cheese melts and lightly browns. Watch closely—broilers vary and cheese can scorch fast.

Warm the marinara: Heat the remaining marinara in a small pot until simmering. This helps keep everything hot for assembly and improves flavor.

Prepare the base: Portion your cooked grains or pasta into containers if using. If you’re going low-carb, skip this and just add extra veggies.

Assemble: Add a layer of broccoli to each container. Place one chicken cutlet on top. Spoon a little warm marinara around the chicken (not directly over it if you want to keep the crust crisper). Garnish with chopped basil or parsley.

Cool and seal: Let containers cool, lids off, for 15–20 minutes to reduce steam. Seal and refrigerate.