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Restaurants›sweetgreen - Healthy Salads, Wraps, and Bowls›Chicken Pesto Parm Recipe

Chicken Pesto Parm Recipe

Inspired by sweetgreen - Healthy Salads, Wraps, and Bowls

Time40m

Serves2

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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Roasted Chicken

1 lb antibiotic-free boneless skinless chicken thighs (or breasts)

1 tbs olive oil

1 tsp Watkins garlic powder

1 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

Spicy Broccoli & Tomatoes

3 cups broccoli florets (trimmed, bite-size)

1 cup Cherry tomatoes, halved

1 tbs olive oil

1/2 tsp Red pepper flakes

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Golden Quinoa

3/4 cup golden (yellow) quinoa, rinsed

1 1/2 cups water (or low-sodium chicken broth)

1/2 tsp olive oil

1/4 tsp Celtic sea salt

Garlic Breadcrumbs

1/2 cup Panko breadcrumbs

1 tbs Unsalted butter

1 clove Garlic, minced

1/2 tsp Lemon zest

1/8 tsp Celtic sea salt

Greens & Cheese

3 cups organic baby spinach

1/2 cup shaved Parmesan

Dressings & Sauce

3 tbs pesto vinaigrette (store-bought or homemade)

1 tbs Sweetgreen hot sauce (or a neutral hot sauce)

Finishing

1 each lemon wedge

4 leaves fresh basil leaves (optional, for garnish)

Method

Roasted Chicken

Preheat & season

Preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels. In a bowl, toss the chicken with 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper until evenly coated.

Roast the chicken on a rimmed baking sheet or in an ovenproof skillet for 18–22 minutes (thighs) or 12–16 minutes (breasts), until internal temperature reaches 165°F (74°C). Remove from oven and let rest 5 minutes, then slice into 1/2-inch strips.

Golden Quinoa

While the chicken roasts, combine 3/4 cup rinsed golden quinoa, 1 1/2 cups water (or low-sodium broth), 1/2 teaspoon olive oil and 1/4 teaspoon salt in a small saucepan. Bring to a boil over medium-high heat.

Reduce heat to low, cover and simmer gently for 12–15 minutes, until liquid is absorbed and quinoa is tender. Remove from heat and fluff with a fork. Keep warm.

Spicy Broccoli & Tomatoes

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add broccoli florets and sauté 4–5 minutes, stirring occasionally, until bright green and starting to brown.

Add halved cherry tomatoes, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Continue to cook 2–3 minutes until tomatoes soften but retain shape. Remove from heat and set aside.

Garlic Breadcrumbs

In a small skillet, melt 1 tablespoon unsalted butter over medium heat. Add 1 minced garlic clove and cook 20–30 seconds until fragrant (do not brown). Add 1/2 cup panko breadcrumbs and 1/2 teaspoon lemon zest; toast, stirring, 2–3 minutes until golden. Season with 1/8 teaspoon salt. Remove from heat.

Assemble Salad Bowl

Divide 3 cups organic baby spinach between two bowls (about 1.5 cups per serving).

Top each bowl with half the warm golden quinoa (about 3/8 cup per bowl), half the spicy broccoli and tomatoes, and sliced roasted chicken (about 8 ounces chicken total, divided).

Sprinkle shaved Parmesan evenly over bowls (about 1/4 cup per bowl). Scatter the garlic breadcrumbs over the top for crunch.

Drizzle each bowl with 1 1/2 tablespoons pesto vinaigrette and 1/2 tablespoon Sweetgreen hot sauce (adjust heat to taste). Squeeze a lemon wedge over each bowl and garnish with fresh basil leaves if using.

Serve

Serve immediately while chicken, quinoa and vegetables are warm. Toss gently before eating so dressing coats the ingredients and breadcrumbs remain partially crispy.