Description
This Sweetgreen Chicken Pesto Parm Copycat Recipe is a wholesome and flavorful bowl featuring roasted chicken and broccoli, fluffy quinoa, fresh spinach, juicy tomatoes, shaved parmesan, and crunchy breadcrumbs, all brought together with a vibrant homemade basil pesto vinaigrette. Perfect for a nutritious and satisfying lunch or dinner.
Ingredients
Chicken
- 1 lb boneless skinless chicken breast (about 2 chicken breasts)
- Olive oil, lightly drizzled or sprayed
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
- Optional: pinch of umami seasoning
Roasted Broccoli
- 2 cups broccoli, cut into small florets
- Olive oil, lightly drizzled or sprayed
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, to taste
- Optional: pinch of umami seasoning
Quinoa
- 2/3 cup uncooked quinoa
- 1 1/3 cups water
Fresh Ingredients
- 6 cups baby spinach
- 1 1/2 cups grape or cherry tomatoes, halved
- 2 cups packed fresh basil leaves
- 1 teaspoon garlic
Additions & Toppings
- 1/2 cup shaved parmesan cheese
- 1/2 cup breadcrumbs (Za’atar bread crumbs or your choice of breadcrumbs or croutons)
- Hot sauce drizzle, to taste
Pesto Vinaigrette
- 3 tablespoons apple cider vinegar
- 1/3 cup olive oil
- 1/2 teaspoon kosher salt
Instructions
- Preheat and prepare chicken: Preheat your oven to 400°F (200°C). Butterfly each chicken breast for even cooking. Season both sides with salt, pepper, garlic powder, and optional umami seasoning. Place the chicken on a parchment-lined 8×10 pan or baking sheet.
- Prepare broccoli for roasting: Cut broccoli into small florets and spread them on a parchment-lined baking sheet. Drizzle lightly with olive oil and season with salt, pepper, red pepper flakes, and optional umami seasoning. Toss to coat evenly.
- Roast chicken and broccoli: Place both pans in the preheated oven. Roast for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and broccoli is tender but still slightly crisp. Monitor broccoli closely and remove it earlier if done before chicken. Let chicken rest for 5 minutes before dicing into bite-sized cubes.
- Cook quinoa: While roasting, rinse quinoa if desired. Add quinoa and water to a saucepan over medium-high heat. Bring to a boil, then cover, reduce heat to low, and simmer for 11 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and allow to cool.
- Make pesto vinaigrette: While other ingredients cook or cool, combine fresh basil, garlic, apple cider vinegar, olive oil, and kosher salt in a food processor or blender. Pulse until smooth and well blended.
- Prepare tomatoes: Slice grape or cherry tomatoes in half.
- Assemble the bowl: In serving bowls, layer baby spinach, cooked quinoa, diced chicken, roasted broccoli, halved tomatoes, shaved parmesan, and breadcrumbs. Drizzle generously with homemade pesto vinaigrette and add a drizzle of hot sauce if desired. Serve immediately and enjoy!
Notes
- Butterflying chicken breasts ensures they cook evenly and stay tender.
- Keep an eye on the broccoli while roasting to prevent overcooking.
- Using za’atar breadcrumbs adds a unique flavor but you can substitute with your favorite breadcrumbs or croutons.
- To make this recipe gluten-free, use gluten-free breadcrumbs or omit them.
- Leftover pesto vinaigrette can be refrigerated in an airtight container for up to 3 days.
- Adjust red pepper flakes and hot sauce to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
