Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Roughly chop parsley leaves and stems. Halve, peel, and mince shallot until you have 1 TBSP (2 TBSP for 4). Quarter lemon. Trim and peel carrots. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Halve grapes lengthwise.

Pat chicken* dry with paper towels. Season all over with garlic powder, salt, and pepper. Sprinkle all over with chopped parsley.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side. (It’ll finish cooking in the next step.)

Transfer chicken to one side of a baking sheet. (For 4 servings, spread out across entire sheet.)

Sprinkle Parmesan into two 3-inch-wide circles (four circles for 4 servings) on opposite side of sheet from chicken. (For 4, use a second baking sheet; bake chicken on top rack, frico on middle rack.) Bake on top rack until chicken is cooked through and cheese is melted and crispy at the edges, 5-7 minutes.

Transfer chicken to a cutting board to rest for 5 minutes.

Let frico cool on sheet until crispy, then transfer to a paper-towel-lined plate.

In a small microwave-safe bowl, combine shallot, juice from half the lemon, 1 tsp sugar, and a pinch of salt. (For 4 servings, use juice from whole lemon and 2 tsp sugar.) Cover bowl with plastic wrap; microwave for 30 seconds. Set aside to cool for at least 30 seconds.

To bowl with pickled shallot, add honey Dijon dressing, 1 TBSP olive oil (2 TBSP for 4 servings), and a pinch of salt and pepper; whisk to combine.

In a medium bowl, toss mixed greens and carrot ribbons with half the sweet shallot dressing (save the rest for serving).

Thinly slice chicken crosswise.

Break frico into bite-size pieces.

Divide salad and chicken between plates. Drizzle remaining dressing over chicken. Top salad with grapes and frico. Serve.