Chicken Pesto Parm G Recipe
Roasted Chicken, Spicy Broccoli, Tomatoes, Shaved Parmesan, Garlic Breadcrumbs, Golden Quinoa, Baby Spinach, Sweetgreen Hot Sauce, Pesto Vinaigrette
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Ingredients
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Roasted Chicken
Spicy Broccoli
Golden Quinoa
Pesto Vinaigrette
Garlic Breadcrumbs
Salad Assembly
Method
Roasted Chicken
Prep and roast
Preheat oven to 400°F (200°C). Pat chicken breasts dry and rub with 1 tbs olive oil, Italian seasoning, garlic powder, salt and black pepper. Place on a baking sheet lined with foil or parchment. Roast in the oven 18–22 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain.
Spicy Broccoli
While chicken roasts, toss broccoli florets with 1 tbs olive oil, red pepper flakes and 0.5 tsp salt on a rimmed baking sheet. Roast in the same 400°F oven for 12–15 minutes until edges are browned and tender. Remove from oven and toss with 1 tbs lemon juice. Keep warm.
Golden Quinoa
Rinse 1 cup quinoa in a fine mesh strainer under cold water to remove bitterness. In a small saucepan combine rinsed quinoa, 2 cups water or low-sodium chicken broth, 0.25 tsp salt and 0.5 tbs olive oil. Bring to a boil, reduce to a simmer, cover and cook 15 minutes. Remove from heat and let stand covered 5 minutes, then fluff with a fork.
Pesto Vinaigrette
Whisk together 0.25 cup prepared pesto, 2 tbs extra-virgin olive oil, 1 tbs white wine vinegar, 1 tsp lemon juice, 0.5 tsp honey, 0.25 tsp salt and 0.25 tsp black pepper until smooth and emulsified. Taste and adjust seasoning. If too thick, whisk in up to 1 tbs water to thin.
In a small skillet over medium heat, melt 1 tbs unsalted butter. Add minced garlic and cook 30 seconds until fragrant. Add 0.5 cup panko and toast, stirring, 2–3 minutes until golden. Remove from heat and stir in 2 tbs grated Parmesan, 1 tsp chopped parsley and 0.125 tsp salt. Let cool slightly.
Salad Assembly
Divide 4 cups baby spinach among 2 bowls (serves 2). Top each with half the cooked golden quinoa (about 0.5 cup cooked per bowl), sliced roasted chicken, roasted spicy broccoli and halved cherry tomatoes.
Drizzle each bowl with about 1 tablespoon pesto vinaigrette and 0.5 tablespoon Sweetgreen hot sauce (adjust to heat preference). Sprinkle shaved Parmesan over each bowl and finish with a generous pinch of garlic breadcrumbs.
Toss gently to combine or serve deconstructed. Serve warm or at room temperature.