Re-create your favorite Sweetgreen menu item at home while saving some money! This Copycat Sweetgreen Chicken Pesto Parm Bowl is loaded with juicy chicken, fluffy quinoa, spicy broccoli, za’atar breadcrumbs and topped off with a homemade pesto vinaigrette. Enjoy it as a healthy but satisfying dinner or an office-friendly meal prep lunch option. You’re going to love it!
We’re back with a new Sweetgreen dupe! I’ve already re-created the classic Sweetgreen Harvest Bowl and the Crispy Rice Bowl and the newest addition to the family is this Chicken Pesto Parm Bowl! It’s not usually my go-to order but I know it’s quite popular, and I honestly see why.
This recipe is perfect if you don’t live near a Sweetgreen or you’re just looking to save some money. It’s complete with all of the same components that you get from the restaurant, including za’atar breadcrumbs, juicy chicken, spicy broccoli, fluffy quinoa, spinach, tomatoes and pesto vinaigrette! We aren’t skipping anything here…other than maybe the hot sauce, because I’m just not a fan of that haha.
This Copycat Sweetgreen recipe is a filling, balanced and satisfying meal that’s equally delicious for dinner as it is for a meal prep lunch option. With a little bit of dedicated prep time on Sunday, you can have 4 healthy office-friendly meals ready to go! I can’t wait for you to try it and let me know what you think 🙂
Why You’ll Love this Copycat Sweetgreen Chicken Pesto Parm Bowl
- It’s the perfect dupe, and it’s way cheaper to make at home!
- This recipe is complete with all the same components as the restaurant kind.
- It’s balanced, filling and satisfying.
- It can easily be modified to be gluten free and/or dairy free.
- This Sweetgreen Chicken Pesto Parm Bowl is dressed with a homemade pesto vinaigrette for a tangy, herby finish.
- Making it at home allows you to customize the add-ins and portions.
What You Need to Make this Copycat Sweetgreen Chicken Pesto Parm Bowl
For the Za’atar Breadcrumbs:
- Artisan Bread: Sourdough or French bread works great here. Cube it up and then add it to a food processor to create breadcrumbs.
- Olive Oil: Or avocado oil, for coating the breadcrumbs in.
- Za’atar & Kosher Salt: Za’atar is a spice blend typically made from herbs, sumac and sesame seeds. This, along with a bit of salt, adds so much flavor to the breadcrumbs!
For the Quinoa:
- Quinoa: I used white quinoa because that’s what I had on hand, and what Sweetgreen uses, but any variety works! Be sure to rinse it before using.
- Broth or Water: Cooking the quinoa in broth adds additional flavor, and bone broth adds extra protein. But you can also just cook it in plain ole water.
For the Spicy Broccoli:
- Broccoli: You’ll need 1/2 lb (8oz) of broccoli florets, and then I recommend cutting each floret down into even smaller pieces (see photos) so that they cook quicker and are easier to eat.
- Olive Oil: Or avocado oil, for roasting the broccoli in.
- Umami Seasoning & Red Pepper Flakes: Sweetgreen uses umami seasoning in EVERYTHING, and you can find it sold at Whole Foods, Trader Joe’s and beyond. Then they spice up the broccoli with red pepper flakes (as much or as little as you want!)
For the Chicken:
- Boneless, Skinless Chicken Breast: Be sure to butterfly and/or beat the chicken down so that it’s 1/4-1/2″ thin all the way around. This will allow it to cook evenly and quickly. You can also buy thinly sliced chicken breast to save some time and effort.
- Umami Seasoning: Once again, we’re keeping it simple with seasonings and using an umami blend. It’s pretty salty, so if you’re sensitive to that, I recommend reducing the amount slightly.
- Olive Oil: Avocado oil would be even better since it has a higher smoke point, but olive oil is all that I had on hand.
For the Pesto Vinaigrette:
- Fresh Basil: 1 cup of fresh packed basil leaves, which equates to about 1 oz.
- Olive Oil: I like using a really high quality olive oil, such as this one from Brightland (my code MUNCHIN gets you 10% off), for the base of this dressing.
- Apple Cider Vinegar: ACV adds some tang to the pesto vinaigrette.
- Garlic: 1-2 small cloves, peeled. No need to mince them, since they’re going into the food processor.
- Umami Seasoning: Instead of salt, we’re using an umami seasoning blend!
For the Bowl:
- Baby Spinach: The base of the Sweetgreen chicken pesto parm bowl is baby spinach, but arugula would also be delicious.
- Cherry Tomatoes: Or grape tomatoes, halved or quartered depending upon how big they are.
- Shaved Parmesan: Arguably one of the best parts of this whole bowl…freshly shaved parmesan cheese!
How To Make this Copycat Sweetgreen Chicken Pesto Parm Recipe
Cook the Za’atar Breadcrumbs:
First, preheat your oven to 350F. Then, add cubed bread to a food processor and pulse until finely chopped. Add breadcrumbs to a small baking sheet, drizzle with oil, za’atar and salt. Toss to coat, then spread out evenly on the baking sheet. Transfer to the oven to bake for 10-12 minutes, or until golden and crispy.
Prepare the Quinoa:
While the za’atar breadcrumbs are in the oven, add broth/water and quinoa to a small pot and bring it to a boil. Once boiling, cover the pot, reduce heat to low and let simmer for ~15 minutes. Then, remove from the heat and allow it to continue steaming for 10 more minutes.
Roast the Spicy Broccoli:
Remove za’atar breadcrumbs from the baking sheet and set aside. Then, add broccoli florets to the baking sheet and toss with the oil, umami seasoning & red pepper flakes. Spread out so that there’s no overlap. Transfer to the oven and roast for about 15 minutes.
Pan-Sear the Chicken:
Sprinkle umami seasoning evenly over both sides of the chicken breasts. Then, bring a large pan (I like using cast iron) to medium-high heat. Once thoroughly pre-heated, add oil and seasoned chicken. Cook for 3 minutes per side. Remove from heat and let it rest on a cutting board for 5 minutes before cutting into cubes.
Blend together the Pesto Vinaigrette
While the chicken is resting, add all pesto vinaigrette ingredients to a food processor and blend until smooth and combined. If you want to stretch the dressing further, you can add 1-2 tbsp of water.
Assemble your Sweetgreen Chicken Pesto Parm Bowls:
Assemble your bowl with ¼ of the spinach, quinoa, tomatoes, za’atar breadcrumbs, spicy broccoli, cubed chicken, parmesan and pesto vinaigrette. You can also add some hot sauce, if you like things spicier! Enjoy 🙂
Equipment Recommendations:
- Small Baking Sheet: I absolutely love the size of this baking sheet – it’s perfect for making the za’atar breadcrumbs and roasting the spicy broccoli! And bonus points that it’s non-toxic and non-stick 🙂
- Food Processor: You don’t need a big one here! I use this one from KitchenAid.
- Cast Iron Pan: This is my go-to pan for searing meats because it tolerates higher heats better than a non-stick pan does. It’s also cheap and lasts forever!
Looking to Make this Gluten Free? Dairy Free?
The only gluten-containing component in this Sweetgreen Chicken Pesto Parm Bowl is the za’atar breadcrumbs. If you’re gluten free, you can certainly omit these or try substituting a gluten free bread. Cook time may vary. If you are dairy free, all you need to do is either omit the parmesan cheese or swap in a vegan alternative. It’s as easy as that!
Tips & Tricks to Simplify this Sweetgreen Chicken Pesto Parm Bowl Recipe:
I know this recipe seems a bit intimidating, with a lot of ingredients and steps but I’m here to reassure you that many of the ingredients are repeats and most of the work can be done while another component of the bowl is being cooked! However, if you’re looking to simplify this recipe even further, here are some tips:
- Use pre-cooked quinoa: Many brands sell packets of pre-cooked quinoa these days! You’ll need about 1.5 cups for this recipe.
- Substitute rotisserie chicken: It won’t have that same umami flavor as this recipe, but it will still be delicious and super quick.
- Skip the za’atar breadcrumbs: Although these are delicious and add a nice crunch to the bowl, they definitely aren’t a crucial ingredient. You could even substitute normal pre-made breadcrumbs if you’re in a pinch.
How Should I Store Leftovers?
Since this Copycat Sweetgreen Chicken Pesto Parm Bowl recipe yields 4 servings, it makes for a great meal prep lunch! You can portion it out into 4 airtight containers, and then store the pesto vinaigrette in a separate small container or jar. It will stay good in the fridge for about 4 days, and when ready to eat, just toss it with the dressing and enjoy!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Salad Recipes?
- Copycat Sweetgreen Crispy Rice Bowl
- Quinoa Lentil Salad with Hot Honey Vinaigrette
- Chopped Salad with Greek Yogurt Ranch Dressing
- Copycat Sweetgreen Harvest Bowl Recipe
- Quinoa Edamame Salad with Carrot Ginger Dressing
- Tahini Caesar Salad with Celery and Crispy Quinoa
Copycat Sweetgreen Chicken Pesto Parm Bowl
Equipment
- small baking sheet
- small pot with lid
- large pan
Ingredients
For the Za'atar Breadcrumbs:
- 2 small slices artisan bread cubed (sourdough or french bread, 87g)
- 1 tbsp olive oil or avocado oil
- 1 tbsp za'atar
- kosher salt to taste
For the Quinoa:
- ½ cup dry quinoa
- ¾ cup + 2 tbsp broth or water
For the Spicy Broccoli:
- 8 oz broccoli florets (cut each floret down into even smaller pieces)
- ½ tbsp olive oil or avocado oil
- ½ tsp umami seasoning
- red pepper flakes to taste (I do about ¼ tsp)
For the Chicken:
- 1 lb chicken breast butterflied and/or beaten down to ¼-½" thick
- 1 tbsp umami seasoning
- 1 tbsp olive oil or avocado oil
For the Pesto Vinaigrette:
- 1 cup fresh basil leaves (about 1g)
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 1 garlic clove peeled
- 1 tsp umami seasoning
For the Bowl:
- 8 oz baby spinach
- 1 pint cherry or grape tomatoes halved or quartered
- 2 oz shaved parmesan cheese
Instructions
- First, preheat your oven to 350F. Then, add cubed bread to a food processor and pulse until finely chopped. Add breadcrumbs to a small baking sheet, drizzle with oil, za'atar and salt. Toss to coat, then spread out evenly on the baking sheet. Transfer to the oven to bake for 10-12 minutes, or until golden and crispy.2 small slices artisan bread, 1 tbsp olive oil, 1 tbsp za'atar, kosher salt
- While the za'atar breadcrumbs are in the oven, add broth/water and quinoa to a small pot and bring it to a boil. Once boiling, cover the pot, reduce heat to low and let simmer for ~15 minutes. Then, remove from the heat and allow it to continue steaming for 10 more minutes.½ cup dry quinoa, ¾ cup + 2 tbsp broth or water
- Remove za'atar breadcrumbs from the baking sheet and set aside. Then, add broccoli florets to the baking sheet and toss with the oil, umami seasoning & red pepper flakes. Spread out so that there's no overlap. Transfer to the oven and roast for about 15 minutes.8 oz broccoli florets, ½ tbsp olive oil, ½ tsp umami seasoning, red pepper flakes
- Sprinkle umami seasoning evenly over both sides of the chicken breasts. Then, bring a large pan (I like using cast iron) to medium-high heat. Once thoroughly pre-heated, add oil and seasoned chicken. Cook for 3 minutes per side. Remove from heat and let it rest on a cutting board for 5 minutes before cutting into cubes.1 lb chicken breast, 1 tbsp umami seasoning, 1 tbsp olive oil
- While the chicken is resting, add all pesto vinaigrette ingredients to a food processor and blend until smooth and combined. If you want to stretch the dressing further, you can add 1-2 tbsp of water.1 cup fresh basil leaves, ¼ cup olive oil, 2 tbsp apple cider vinegar, 1 garlic clove, 1 tsp umami seasoning
- Assemble your bowl with ¼ of the spinach, quinoa, tomatoes, za'atar breadcrumbs, spicy broccoli, cubed chicken, parmesan and pesto vinaigrette. You can also add some hot sauce, if you like things spicier!8 oz baby spinach, 1 pint cherry or grape tomatoes, 2 oz shaved parmesan cheese
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
10/10 recipe! I made this for meal prep this week and I’ve devoured it every day. I separated the Parmesan cheese, bread crumbs, and pesto into to separate containers per serving for easy grab and go. I’ve never had sweetgreen, and now I don’t think I even need to! 🙂
I love this!! Thank you so much Kat 🙂
Fantastic recipe!
Thank you Alyssa!