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.
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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.
Whisk together salt, pepper and flour, and pour out onto a 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
Feel free to make it how you like!
There are several components to this dish, so imagine you're in the restaurant, picking and choosing how to customize your bowl. Leave out a vegetable, change a grain - the recipe is just a guideline.
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.
More meal prep recipes to try
Looking for other recipes like this? Try these:
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📖 Recipe
Chicken Pesto Parm Bowl (Sweetgreen Dupe)
- Total Time: 1 hour 30 minutes
- Yield: 4-6 servings 1x
Description
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!
Ingredients
Spicy Broccoli:
- ¾ pound broccoli florets
- 1 tablespoon olive or sunflower oil
- ¼ teaspoon red pepper flakes
- 1 teaspoon umami seasoning (or salt to taste)
Breaded Chicken:
- 3 boneless, skinless chicken breasts
- 2 cups panko breadcrumbs
- ¾ cup grated parmesan cheese
- 2 whole eggs + 1 tablespoon of water
- ½ cup all purpose flour
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Oil for pan frying
Pesto Vinaigrette (optional – you can also use store-bought pesto):
- ½ cup fresh basil
- ½ cup fresh flat leaf parsley
- ¼ cup olive oil
- 1 tablespoon red wine vinegar
- ½ tablespoon dijon mustard
- 1 garlic clove
- ½ teaspoon kosher salt
Sun Dried Tomato Vinaigrette:
- ¼ cup sun dried tomatoes
- ⅓ cup of oil from a jar sun dried tomatoes (or regular olive oil)
- ¼ cup red wine vinegar
- 1 clove garlic
- 1 tablespoon honey
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ cup water
Assembly:
- 1 cup dry quinoa, cooked according to package directions
- 4 cups baby spinach
- 1 cup halved cherry tomatoes
- ¼ cup shaved parmesan
Instructions
- Preheat your oven to 350˚F / 175˚C. Cook quinoa according to package directions and set aside to cool.
- Toss broccoli florets in oil, red pepper flakes and umami seasoning or salt until well coated. Transfer to a large sheet pan and roast for 30-40 minutes, until fork tender and lightly charred.
- Make the chicken: Add ¼-inch of oil to a heavy-bottomed pan and turn the heat to medium low. Heat the oil to about 350˚F.
- Use a meat tenderizer to pound the chicken breasts thinly, until they're about ¼-inch thick. Season each chicken breast on both sides with salt and pepper to taste.
- Whisk together salt, pepper and flour, and transfer to a plate. In another shallow bowl, combine eggs and water and whisk. In a third shallow bowl, whisk together the panko breadcrumbs, parmesan, salt, pepper, and dried herbs.
- Using a pair of tongs, coat the cutlet with a thin dusting of flour on both sides. Next, coat both sides in egg, letting the excess run off, and then coat both sides in the bread crumb mixture, pressing the crumbs into the cutlet to make sure it's completely covered.
- Once the oil is heated, pan fry the cutlets for 5-8 minutes per side, until golden brown and crispy. Keep the oil around 350˚F so they cook evenly. Remove the chicken from the pan and let cool before dicing into ½-inch cubes.
- Make the vinaigrettes: Both vinaigrettes are made in a blender. Add all ingredients for the sun dried tomato vinaigrette to a blender and blend until smooth. Rinse your blender, then repeat for the pesto vinaigrette.
- Assemble your bowls: Start with a base of spinach, then top with cooked quinoa, spicy broccoli, crispy chicken, shaved parmesan and both vinaigrettes. Enjoy!
Notes
Storage: 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.
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!
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.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 678
- Sugar: 6.8 g
- Sodium: 859.8 mg
- Fat: 37 g
- Carbohydrates: 46.3 g
- Fiber: 5.8 g
- Protein: 41.6 g
Laura says
Thank you for sharing this recipe! It looks delicious. I like to prep things and freeze ahead as well. I’ve frozen pesto before but I was wondering if the sun dried tomato vinaigrette would freeze well. Any thoughts on whether vinaigrettes freeze well? Thanks!
Lexi says
Yes, freezing the vinaigrette should be fine! I would probably freeze it in ice cube trays so they defrost quickly.