If you are a fan of sweetgreen’s “Chicken Pesto Parm bowl,” you are going to love my copycat version!
I just went down to Texas for a quick weekend trip and stopped by a sweetgreen for a healthy lunch while out running errands. I ordered the “Chicken Pesto Parm bowl” and it did not disappoint!! It’s got a bunch of my favorite ingredients all in one happy little bowl… yum! Since we don’t have sweetgreen where I live, I knew I had to go home and recreate my own version so I can have this for lunch again ASAP!
To keep this simple at home, my homemade version includes some store-bought ingredients I love to incorporate in my cooking when I don’t have the time (or energy) to make everything from scratch. Like TruRoots’ “Quick Cook” quinoa blends, ready in just 60 seconds! Or like my favorite Whole30 compliant pesto from Trader Joe’s. We keep at least one container of this in the fridge or freezer so we always have some on hand.
Feel free to adjust this recipe to fit your dietary needs and what you have access to at home. Drop the parmesan, quinoa blend, and Za’atar panko breadcrumbs and make sure to check labels for the pantry items for an easy and still very delicious Whole30 compliant meal! Use store-bought rotisserie chicken instead of grilling your own to make this recipe come together even faster. Do what works for you!
This sweetgreen Copycat Chicken Pesto Parm bowl makes the perfect nutritious spring and summer lunch. It will quickly become a favorite with its delightful combination of flavors and textures that make this grain bowl a true standout. I hope you love this one just as much as I do. Be sure to try the O.G. bowl at sweetgreen if you haven’t already!
Did you make this recipe? Snap a pic and tag @the__modern__eclectic on Instagram and leave your honest feedback in the comments below. It would mean the world to us!
–MJ
Sweetgreen Copycat Chicken Pesto Parm Bowl
Ingredients
For the Grilled Chicken
- 2 boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 1 tsp Italian style seasoning
- salt + pepper, to taste
For the Spicy Roasted Broccoli
- 2 cups broccoli
- 1/4 cup water
- 1 Tbsp olive or avocado oil
- 1 tsp red pepper flakes
- salt + pepper, to taste
- 2 cloves garlic, minced
For the Za'atar Panko Breadcrumbs
- 1/2 cup gluten-free panko breadcrumbs
- spray olive or avocado
- 1 tsp Za'atar seasoning
For the Bowls
- 6 cups baby spinach
- 2 cups cooked quinoa
- 2 cup cherry tomatoes, halved
- 1/2 cup parmesan, shaved
- 1 cup pesto
- hot sauce of your choice, to taste
- 1/4 cup fresh basil, roughly chopped
Instructions
Grill the Chicken
- Preheat the grill or a grill pan over medium-high heat.
- Place the chicken between 2 layers of parchment paper and pound until each is a uniform ½-inch thick. Pat dry with paper towels.
- Coat the chicken breasts with olive oil on both sides and season with Italian seasoning, salt, and pepper.
- Grill the chicken for ~4-5 minutes on each side or until grill marks appear and fully cooked through.
- Remove the chicken from the grill and set aside to rest for ~5 minutes before slicing (against the grain!).
For the Spicy Roasted Broccoli
- Heat a large skillet over medium-high heat.
- Once hot, add your broccoli and water to the pan. Cover with a lid and let steam for ~2 minutes, until all of the water has steamed off/evaporated and broccoli is fork-tender. Remove the broccoli from skillet and set aside.
- Add olive or avocado oil to the pan and heat.
- Once your oil is hot, add back in the partially-steamed broccoli. Season with salt, pepper, and red pepper flakes and toss to coat.
- Cook broccoli, stirring occasionally, for ~3 minutes until the broccoli has browned in places.
- Add in the minced garlic and toss to coat. Cook ~1 more minute. Remove from heat and set aside until you are ready to assemble your bowl.
For the Za'atar Panko Breadcrumbs
- Preheat the oven to 375°.
- On a small baking sheet, add the gluten-free panko and spread out in a single layer.
- Spray the breadcrumbs with olive or avocado oil and season with za'atar seasoning.
- Toss to coat and spread back out into a single layer.
- Transfer to the oven and bake until the crisp, ~5 minutes.
- Remove from the oven and let cool slightly.
Assemble the Bowls
- In each serving bowl, layer the spinach leaves as the base. Add a scoop of the cooked quinoa, serving of the sliced grilled chicken, spicy roasted broccoli, halved cherry tomatoes, shaved parmesan, pesto, and hot sauce.
- Sprinkle the Za'atar panko breadcrumbs over the top, garnish with fresh basil, and enjoy!
