If you’ve ever found yourself craving that fresh, vibrant flavor and wholesome feel of Sweetgreen’s famous bowl, then you’re in for a treat. This Sweetgreen Chicken Pesto Parm Copycat Recipe is a vibrant blend of tender roasted chicken, crisp spicy broccoli, fresh baby spinach, and nutty quinoa, all brought together by a luscious homemade pesto vinaigrette and finished off with Parmesan and crunchy breadcrumbs. It’s a bowl full of color, texture, and flavor that feels just as nourishing as it does satisfying — perfect for lunch, dinner, or whenever you want a wholesome meal that tastes like a gourmet experience without the restaurant price or wait time.

Ingredients You’ll Need

A top view of several white bowls and plates arranged on a white marbled surface, containing fresh ingredients. The largest white plate on the left holds two raw chicken pieces with a light pink color and smooth texture. Above and to the right, a white bowl contains dark green broccoli florets with a rough, bumpy texture. Below the broccoli, a small beige bowl holds a mix of spices including white salt, black pepper, light brown garlic powder, yellow minced garlic, and red pepper flakes arranged in small piles. To the left of the spices, a white bowl is filled with bright red cherry tomatoes, some sliced in halves showing juicy interiors. Below the tomatoes, a smaller white bowl holds fresh dark green spinach leaves with visible veins and a slightly shiny surface. To the right of the spinach bowl, a small white container holds golden yellow olive oil with a smooth surface. Above the olive oil, a white cup contains light amber apple cider vinegar. To the bottom right, a larger white bowl is filled with small, white quinoa grains with a bumpy texture. Next to the quinoa, a white bowl holds pale yellow parmesan cheese shavings with a slightly rough texture. At the bottom left, a small white bowl contains fresh bright green basil leaves with a soft and smooth texture. The layout is clean and bright with natural lighting, photo taken with an iphone --ar 4:5 --v 7

The magic of the Sweetgreen Chicken Pesto Parm Copycat Recipe lies in its simple yet thoughtfully chosen ingredients. Each one adds a unique layer of flavor and texture—like the peppery basil pesto vinaigrette that ties everything together, or the spicy roasted broccoli that provides just the right kick. Let’s break down what you’ll need to create this bowl that’s as beautiful as it is delicious.

Boneless skinless chicken breast: The protein powerhouse, buttery tender when roasted properly.
Broccoli florets: Roasted with a hint of red pepper flakes for a spicy, crispy bite.
Baby spinach: Fresh and delicate, providing a mild base and vibrant green color.
Quinoa: Nutty and fluffy, it adds wholesome texture and holds up well among the veggies and chicken.
Grape or cherry tomatoes: Sweet and juicy bursts that brighten up every forkful.
Shaved Parmesan cheese: Salty and savory, delivering that classic Italian touch.
Breadcrumbs: Za’atar, croutons, or your favorite kind, adding a crunchy contrast.
Basil: The star herb for the vibrant pesto vinaigrette.
Garlic: Adds depth and aromatic warmth to the pesto.
Apple cider vinegar: Provides a tangy balance in the dressing.
Olive oil: Rich and smooth, essential for roasting and blending the vinaigrette.
Seasonings: Salt, pepper, garlic powder, and optional umami seasoning to elevate every bite.

How to Make Sweetgreen Chicken Pesto Parm Copycat Recipe

Step 1: Roast the Chicken and Broccoli

Start by preheating your oven to 400 degrees Fahrenheit. Butterfly your chicken breasts so they cook evenly and stay juicy, seasoning them generously with salt, pepper, and garlic powder. Place them on a parchment-lined pan for easy cleanup. Next, prep your broccoli by cutting into small florets, then toss with olive oil, salt, pepper, and red pepper flakes to bring out a spicy, crispy edge after roasting. Place both pans in the oven, roasting the chicken until it reaches 165 degrees internally, about 15 to 20 minutes, and roast the broccoli until tender but still bright and crisp. Let the chicken rest—it’s key to keeping it juicy before cutting into bite-sized cubes later.

Step 2: Cook the Quinoa

While your chicken and broccoli are working their magic in the oven, bring quinoa and water to a boil on the stove. Cover and simmer on low for about 11 minutes, then give it a gentle fluff with a fork after it sits to finish absorbing the moisture. Allow the quinoa to cool slightly; this helps preserve its light, fluffy texture when mixed into the bowl.

Step 3: Prepare the Pesto Vinaigrette

Here’s where the flavor really shines. In a food processor or blender, combine fresh basil, garlic, apple cider vinegar, olive oil, kosher salt, and a pinch of umami seasoning if you like a deeper savory note. Pulse until smooth and vibrant green. This pesto vinaigrette is the heart of your Sweetgreen Chicken Pesto Parm Copycat Recipe, marrying all the ingredients with herbaceous brightness and a tangy twist.

Step 4: Finish and Assemble

Cut your cherry or grape tomatoes in half, ready for fresh bursts of sweetness. Now it’s time to build your bowl! Layer baby spinach as the base, then mound on your fluffy quinoa, roasted chicken cubes, spicy roasted broccoli, tomatoes, shaved Parmesan, and a generous sprinkle of crunchy breadcrumbs. Drizzle everything with your homemade pesto vinaigrette, give it a gentle toss if you like, and dive in!

How to Serve Sweetgreen Chicken Pesto Parm Copycat Recipe

A tray lined with white parchment paper holds many small, bright green broccoli pieces spread evenly across the surface. The broccoli florets are fresh with visible texture on their tops and lighter green stems. Tiny red chili flakes and small black specks are scattered lightly over the broccoli, adding a dash of color and spice. The tray is set on a white marbled surface that contrasts softly with the vibrant green of the broccoli. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes like extra shaved Parmesan or a few fresh basil leaves makes this bowl pop visually and flavor-wise. A drizzle of hot sauce or a sprinkle of red pepper flakes can also add that exciting spicy kick some love.

Side Dishes

This bowl is a hearty meal on its own, but pairing it with some crusty garlic bread or a light, tangy citrus salad can round out the experience beautifully. A chilled glass of sparkling water with lemon pairs perfectly to refresh your palate.

Creative Ways to Present

For a casual gathering, serve this bowl in individual mason jars for an easy grab-and-go vibe. Or turn it into a vibrant buffet setup with different toppings like avocado slices, toasted nuts, or a lemon wedge for guests to customize their own bowls — everyone loves a personal touch!

Make Ahead and Storage

Storing Leftovers

Store your leftovers in an airtight container in the fridge for up to 3 days. Keep the pesto vinaigrette separate if possible, to prevent the ingredients from getting soggy and keep each bite tasting fresh.

Freezing

While the chicken and quinoa freeze well, the fresh vegetables and pesto vinaigrette do not fare as well when frozen. If you want to freeze portions, do so without the spinach, tomatoes, and dressing. Thaw and then add fresh veggies and pesto when reheating.

Reheating

Reheat the chicken and quinoa gently in the microwave or on the stovetop to avoid drying out the chicken. Add fresh spinach, tomatoes, and dress with pesto only after warming to keep everything bright and crisp.

FAQs

Can I use other greens besides baby spinach?

Absolutely! Kale, arugula, or mixed greens work wonderfully and bring their own unique flavors and textures that complement the other ingredients in the Sweetgreen Chicken Pesto Parm Copycat Recipe.

Is this recipe gluten-free?

If you swap out traditional breadcrumbs for gluten-free options like crushed gluten-free crackers or toasted nuts, this dish can be made gluten-free without sacrificing texture or flavor.

How spicy is the broccoli in this recipe?

The broccoli has a gentle kick thanks to the red pepper flakes, but you can adjust the amount to your preferred spice level or omit them for milder tastes.

Can I make the pesto vinaigrette without a food processor?

Yes! You can finely chop the basil and garlic by hand and whisk them vigorously with the other ingredients. It will be a bit chunkier, but still delicious and fresh.

What type of chicken breast works best?

Skinless, boneless chicken breasts are ideal because they cook evenly and stay tender when butterflied and roasted. If you prefer, chicken thighs can also be used for a slightly richer taste.

Final Thoughts

This Sweetgreen Chicken Pesto Parm Copycat Recipe is a wonderful way to bring a favorite restaurant bowl into your own kitchen with simple ingredients and straightforward steps. It balances freshness, heat, crunch, and cheesy goodness to a tee, making every bite memorable. Give it a try — I promise, this bowl will quickly become one of your go-to meals for healthy, satisfying eating that feels anything but ordinary.