Chicken Pesto Parm Bowl (Sweetgreen Dupe)

We love Sweetgreen's Chicken Pesto Parm Bowl, but we made a few updates to make it even better at home! Our version combines crispy panko crusted chicken, spicy roasted broccoli, quinoa, cherry tomatoes, shaved parmesan, and two tasty vinaigrettes served over a bed of spinach. This is a great meal prep recipe that you won't get sick of!

There are quite a few components here, so this recipe is best for meal prep, but it's so worth it, because it's fresh, filling, and delicious. It's also a pretty easy process.

The chicken is coated in flour, egg, and panko bread crumbs, then pan fried in a little bit of olive oil. The broccoli is coated with oil and spices, then roasted. The quinoa cooks on the stovetop and the dressings only require the blender.

You can also pick and choose the components of this dish that you like, and only make those, or pair them with something else. For example, you could just make the chicken and then pair it with a vegetable like these Colcannon (Irish Mashed Potatoes) or add it to a salad like this Greek Chickpea Salad.

Jump to:

• Chicken Pesto Parm Bowl Ingredients
• How to Make this Chicken Pesto Parm Bowl Recipe
• Substitutions and Variations
• Storage
• Tips and FAQ
• Feel free to make it how you like!
• More meal prep recipes to try
• 📖 Recipe
• 💬 Reviews

Chicken Pesto Parm Bowl Ingredients

For the Chicken

• Chicken breasts: These are pounded thin before being breaded to cut down on cooking time and maximize crispiness. You can also use boneless, skinless chicken thighs if preferred, but we think chicken breast is best here.
• Flour, egg, and panko breadcrumbs: The chicken is first coated in flour, then egg with a little bit of water added, then panko breadcrumbs for a delicious crispy coating.
• Parmesan: Grated parmesan is added to the breadcrumbs, which adds a touch of umami and some extra crispiness.
• Seasonings: The chicken is sprinkled with salt and pepper, and the panko breadcrumbs are seasoned with parsley, oregano, and basil.

For the Broccoli

• Broccoli: We used broccoli florets and minimal stems to cut down on cooking time.
• Oil: The broccoli is coated in a neutral oil like olive or sunflower.
• Seasonings: We used Umami seasoning (Whole foods brand) and crushed red pepper flakes. If you can't find umami seasoning, you can just use salt instead, or any combination of your favorite spices.

For the Sun Dried Tomato Vinaigrette

• Sun dried tomatoes: We used oil-packed sun dried tomatoes – both the oil and the actual tomatoes for a super flavorful vinaigrette!
• Red wine vinegar: You could also use white wine vinegar, or whatever vinegar you have on hand.
• Garlic: Fresh garlic is best. Since we're blending it, you don't need to mince it up!
• Honey: Honey adds a touch of sweetness and helps balance out the dressing. You could also use maple syrup or agave.
• Spices: Kosher salt and Italian seasoning are all you need.

For the Pesto Vinaigrette

• Basil and parsley: Fresh herbs form the basis of this pesto vinaigrette.
• Olive oil: Using a good olive oil will really improve the flavor of the dressing.
• Dijon: Adds a little thickness and complexity to the dressing.
• Garlic: Use fresh garlic, not garlic powder - and there's no need to chop it up.
• Red wine vinegar: Just like in the other vinaigrette, you can use whatever vinegar you have on hand.

Everything Else

• Quinoa + water: This forms the base for the bowl, you can also use brown or white rice, depending on personal preference.
• Cherry tomatoes: We add a few sliced cherry tomatoes to the bowl, but you can sub them out with another vegetable of choice if desired.
• Baby spinach: This forms the base of the bowl. Feel free to substitute with arugula, baby kale, romaine, or another lettuce of your choice.

How to Make this Chicken Pesto Parm Bowl Recipe

STEP 1: Cook your broccoli and quinoa. Preheat your oven to 350˚F / 175˚C.

Toss your broccoli with oil, umami seasoning, and red pepper flakes, and move to your preheated oven. Cook for 30-40 minutes, until fork tender. This is also a good time to get your quinoa cooking according to the package instructions.

STEP 2: Make your cutlets. Add olive oil to a heavy-bottomed pan until it's about ⅛-1/4" high and turn the heat to medium low. You'll want the oil to reach about 350˚F.

Place 2-3 chicken breasts on a cutting board and cover with plastic wrap. Use a kitchen meat pounder to pound the chicken breasts thin, about ¼ of an inch. Sprinkle each breast on both sides with salt and pepper.

Place the flour on a shallow plate. In another shallow, large bowl, combine 2 large eggs with about a tablespoon of water and whisk together. In a 3rd bowl, combine your panko breadcrumbs, parmesan, salt, pepper, and dried herbs and whisk together.

Using a pair of tongs, coat the cutlet with a thin dusting of flour on both sides, dip into the egg, letting the excess run off, and then move to the panko, pressing the cutlet into the crumbs to make sure it's completely covered.

STEP 3: Cook your cutlets. Add cutlets to your heated oil and cook until golden brown and crispy, then flip and repeat. It should take anywhere from 5-8 minutes per side. Try to make sure your oil stays around 350˚F. After letting your chicken cool, cut it into small ½" x ½" cubes.

STEP 4: Blend your dressings together. Blend up your vinaigrettes by adding all of the ingredients for each into a blender and blending on high until they're completely smooth.

STEP 5: Assemble your bowl. Add a bed of spinach to plate, then a scoop of quinoa, a scoop of chicken, a handful of cherry tomatoes and shaved parmesan, and then top with your dressings, and enjoy!

Substitutions and Variations

There are quite a few steps in this recipe, so feel free to keep the components you like and substitute out the ones you don't. You can also use some of the ideas listed below as inspiration.

• Chicken: If you're vegetarian, you can substitute out the chicken for eggplant or tofu.
• Broccoli: If broccoli's not your thing, you can replace it with a different vegetable, like sweet potatoes, carrots, zucchini, or brussels sprouts.
• Quinoa: You can use brown or white rice instead of quinoa.

Storage

The best way to store this bowl is to put each component into an airtight container. When you're ready to eat, combine each component to assemble your perfect bowl.

For example, you'd have a container of chicken, a container of quinoa, a container of spicy broccoli, and then have the dressings stored separately as well.

Each component should keep in the refrigerator for 3-5 days after cooking. This dish is totally fine served cold, but we like to reheat the chicken by putting it on a sheet pan in the oven for 10-15 minutes until it's heated through.

Tips and FAQ

More tips

• If you would prefer to bake the cutlets instead of pan frying: Follow all of the steps for coating the chicken, then bake in a 425˚F oven for about 22-25 minutes, until they are cooked through. They won't be as crispy/golden brown, but will still taste good.
• To cut down on prep, feel free to skip one of the vinaigrettes. If you decide to make just one of them, double the quantities so you have enough. 
• Another way to cut down on prep is to use store-bought pesto instead of the homemade pesto vinaigrette!
• To maximize efficiency, get your broccoli roasting and quinoa cooking before you cook the chicken cutlets. This way, everything will be done around the same time.
• Meal prep it! Since this recipe has a lot of components, it's best for meal prep.

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