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Sweetgreen Copycat Chicken Pesto Parm Bowl

Grilled chicken, spicy roasted broccoli, cherry tomatoes, shaved parmesan, za’atar panko breadcrumbs, quinoa, baby spinach, hot sauce, and pesto come together in a delightful and wholesome bowl that makes the perfect Spring or Summer lunch.
Cook Time30 minutes
Servings: 4
Author: The Modern Eclectic

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!