Sweetgreen Chicken Pesto Parm Copycat Recipe

• porsiyonlar: 4 servings
• aktif süre: 20 minutes
• toplam süre: 40 minutes

Malzemeler

1 lb boneless skinless chicken breast (about 2 chicken breasts)

Lightly drizzle or spray with olive oil, sprinkle of salt, pepper, garlic powder (and optional umami seasoning).

2 cups broccoli, cut into small florets

Lightly drizzle or spray with olive oil, sprinkle of salt, pepper, red pepper flakes (and optional umami seasoning)

6 cups baby spinach

2/3 cup uncooked quinoa and 1 1/3 cups water (~2 cups cooked quinoa)

1 1/2 cups sliced grape or cherry tomatoes

1/2 cup shaved parmesan cheese

1/2 cup breadcrumbs (Za'atar bread crumbs, see post, other breadcrumbs of choice, or croutons of choice)

Hot sauce drizzle

2 cups packed basil

1 teaspoon garlic

3 tablespoon apple cider vinegar

1/3 cup olive oil

1/2 teaspoon kosher salt

Optional: pinch of umami seasoning

Yöntemler

Preheat the oven to 400 degrees Fahrenheit. Butterfly each chicken breast, season with salt, pepper, and garlic powder and place in a parchment-lined 8x10 pan or on a parchment-lined baking sheet.

Cut the broccoli into small florets and place on a parchment-lined baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, and red pepper flakes. Toss until the broccoli is coated evenly.

Place both pans in the oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the broccoli is tender and slightly crisp. Keep an eye on the broccoli and pull it out before the chicken if it finishes before the 15 minutes are up. Let the chicken rest for 5 minutes before cutting. Once cool, cut the chicken into small cubes (bite-sized pieces).

While the chicken and broccoli are cooking, add the quinoa and water to a saucepan over medium-high to high heat. Bring to a boil. Once at a boil, cover the pot with a lid and reduce the heat to low. Set a timer for 11 minutes while the quinoa cooks. Once the timer goes off, remove the pan from the heat and let the pan sit with the lid on for 5 minutes. Then fluff the quinoa with a fork and leave it to cool.

While the other items are cooking or cooling, begin to prepare the pesto vinaigrette if you did not make it before hand. Simply add the basil, garlic, apple cider vinegar, olive oil, and salt to a food processor or blender and pulse until well blended and smooth.

Cut the cherry tomatoes into halves.

Assemble the bowl. Add spinach, quinoa, chicken, spicy broccoli, tomatoes, parmesan, and bread crumbs of choice. Drizzle with the pesto vinaigrette and enjoy!

Beslenme

• Porsiyon Boyutu: 1 bowl with 1.3 oz dress
• Kalori: 439 kcal
• Toplam Yağ: 20 g
• Doymuş Yağ: 5 g
• Doymamış Yağ: 14 g
• Kolesterol: 88 mg
• Sodyum: 391 mg
• Toplam Karbonhidrat: 26 g
• Diyet Lifi: 5 g
• Toplam Şeker: 1 g
• Protein: 37 g