Chicken Pesto Parm Recipe
Antibiotic-free roasted chicken, spicy broccoli, tomatoes, shaved parmesan, garlic breadcrumbs, golden quinoa, organic baby spinach, sweetgreen hot sauce and pesto vinaigrette
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Ingredients
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Chicken and Quinoa
Vegetables
Toppings
Method
Cooking Chicken and Quinoa
- 1
Prepare the Chicken
Preheat the oven to 375°F (190°C). Season the chicken breasts with olive oil, salt, and black pepper. Place them on a baking sheet.
- 2
Roast the Chicken
Roast the chicken in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- 3
Cook the Quinoa
While the chicken is roasting, rinse the quinoa under cold water. In a medium pot, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
Preparing Vegetables
- 4
Blanch Broccoli
In a large pot, bring water to a boil. Add the broccoli florets and blanch for 2 minutes, then transfer to an ice bath to stop the cooking process.
- 5
Mix Cherry Tomatoes
In a bowl, combine the blanched broccoli and halved cherry tomatoes. Drizzle with a little olive oil and season with salt and pepper.
Assembling the Dish
- 6
Combine Ingredients
In a large bowl, mix the cooked quinoa, roasted chicken (sliced), baby spinach, and the broccoli and tomato mixture.
- 7
Add Toppings
Top the quinoa mixture with shaved Parmesan cheese, garlic breadcrumbs, a drizzle of sweetgreen hot sauce, and pesto vinaigrette.
- 8
Serve
Toss gently to combine all ingredients and serve immediately.