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Sweetgreen Chicken Pesto Parm (Copycat)

Chris ★★★★★★★☆☆☆ 7/10 Morgan not yet rated
bowlsaladdinnerlunchhigh-proteinmeal-prep
Servings4
Prep time15 min
Cook time30 min
Per serving520 cal · 40g p · 35g c · 24g f
Sourcehttps://munchinwithmaddie.blog/copycat-sweetgreen-chicken-pesto-parm-bowl/

Ingredients

Za'atar Breadcrumbs

  • 2 small slices artisan bread, cubed (87g)
  • 1 tbsp olive oil or avocado oil
  • 1 tbsp za'atar
  • Kosher salt to taste

Quinoa

  • 1/2 cup dry quinoa
  • 3/4 cup + 2 tbsp broth or water

Spicy Roasted Broccoli

  • 8 oz broccoli florets
  • 1/2 tbsp olive oil or avocado oil
  • 1/2 tsp umami seasoning
  • 1/4 tsp red pepper flakes

Chicken

  • 1 lb chicken breast
  • 1 tbsp umami seasoning
  • 1 tbsp olive oil or avocado oil

Pesto Vinaigrette

  • 1 cup fresh basil leaves
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 garlic clove
  • 1 tsp umami seasoning

Bowl Assembly

  • 8 oz baby spinach
  • 1 pint cherry or grape tomatoes
  • 2 oz shaved parmesan cheese

Instructions

  1. Preheat oven to 350°F. Pulse bread in food processor until finely chopped. Combine breadcrumbs with oil, za'atar, and salt on baking sheet. Spread evenly and bake 10-12 minutes until golden and crispy.
  2. Add quinoa and broth to small pot; bring to boil. Cover, reduce heat to low, and simmer 15 minutes. Remove from heat and steam 10 additional minutes.
  3. Add broccoli florets to baking sheet with oil, umami seasoning, and red pepper flakes. Spread without overlap and roast approximately 15 minutes.
  4. Season both sides of chicken with umami seasoning. Heat large pan to medium-high heat. Add oil and cook chicken 3 minutes per side. Rest 5 minutes before cutting into cubes.
  5. Combine all pesto vinaigrette ingredients in food processor and blend until smooth. Optional: add 1-2 tbsp water to thin.
  6. Assemble each bowl with spinach, quinoa, tomatoes, za'atar breadcrumbs, spicy broccoli, cubed chicken, parmesan, and pesto vinaigrette.

Notes