Copycat Sweetgreen Chicken Pesto Parm Bowl

5 from 2 votes

Copycat Sweetgreen Chicken Pesto Parm Bowl

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!

Servings people

Prep Time 15

Cook Time 30

Total Time 45

Equipment

Food Processor
small baking sheet
cutting board
knife
small pot with lid
large pan
tongs

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

Calories: 580kcal

Course: Dinner, Lunch, Main Course, Salad

Cuisine: American

Keyword: Basil, Breadcrumbs, Broccoli, Chicken Breast, Copycat Recipe, Parmesan, Pesto, Quinoa, Spinach, sweetgreen, Tomatoes, Za'atar

Nutrition