Chicken Pesto Parm Bowl (Sweetgreen Dupe)

• servings: 4 servings
• active time: 30 minutes
• total time: 1 hour 30 minutes

Ingredients

3/4 pound broccoli florets

1 tablespoon olive or sunflower oil

1/4 teaspoon red pepper flakes

1 teaspoon umami seasoning (or salt to taste)

3 boneless, skinless chicken breasts

2 cups panko breadcrumbs

3/4 cup grated parmesan cheese

2 whole eggs + 1 tablespoon of water

1/2 cup all purpose flour

1/2 teaspoon dried parsley

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Oil for pan frying

1/2 cup fresh basil

1/2 cup fresh flat leaf parsley

1/4 cup olive oil

1 tablespoon red wine vinegar

1/2 tablespoon dijon mustard

1 garlic clove

1/2 teaspoon kosher salt

1/4 cup sun dried tomatoes

1/3 cup of oil from a jar sun dried tomatoes (or regular olive oil)

1/4 cup red wine vinegar

1 clove garlic

1 tablespoon honey

1 teaspoon Italian seasoning

1/2 teaspoon kosher salt

1/2 cup water

1 cup dry quinoa, cooked according to package directions

4 cups baby spinach

1 cup halved cherry tomatoes

1/4 cup shaved parmesan

Directions

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 1/4-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 1/4-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 1/2-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!

Nutrition

• Calories: 678
• Total Fat: 37 g
• Saturated Fat: 7.5 g
• Trans Fat: 0 g
• Cholesterol: 123.3 mg
• Sodium: 859.8 mg
• Total Carbohydrate: 46.3 g
• Dietary Fiber: 5.8 g
• Total Sugars: 6.8 g
• Protein: 41.6 g