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Copycat Sweetgreen Chicken Pesto Parm Bowl Recipe

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A flavorful and satisfying bowl featuring tender chicken, fresh basil pesto, Parmesan, crisp greens, and hearty grains. Perfect for a quick, wholesome meal that feels indulgent yet fresh.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (~1 lb / 450 g)
  • Olive oil (for cooking)
  • Salt and freshly ground black pepper
  • Dried Italian herbs or oregano (optional)
  • 2 packed cups fresh basil leaves (~50 g)
  • 1/4 cup toasted pine nuts (~30 g)
  • 1/3 cup grated Parmesan cheese (~30 g)
  • 1–2 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 1/3 cup extra virgin olive oil (80 ml)
  • Salt to taste
  • 1 1/2 cups cooked quinoa or farro (~270 g)
  • 2 cups baby kale or arugula (~60 g)
  • 1 cup cherry tomatoes, halved
  • 1/2 medium cucumber, thinly sliced
  • Shaved Parmesan (for garnish)
  • Crushed red pepper flakes (optional)

Instructions

  1. Rinse 3/4 cup (140 g) quinoa or farro under cold water. In a medium saucepan, combine grains with 1 1/2 cups (360 ml) water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until grains are tender and water is absorbed—about 15 minutes for quinoa, 20-25 minutes for farro. Remove from heat, fluff with a fork, and stir in 1 teaspoon olive oil and a little lemon zest. Set aside to cool slightly.
  2. In a food processor, combine 2 packed cups fresh basil leaves, 1/4 cup toasted pine nuts, 1/3 cup grated Parmesan, 1-2 minced garlic cloves, and 1 tablespoon fresh lemon juice. Pulse to combine. With the processor running, slowly drizzle in 1/3 cup (80 ml) olive oil until smooth but still textured. Season with salt to taste. Add water if too thick. Adjust lemon or salt as needed.
  3. Pat chicken breasts dry and season with salt, pepper, and dried Italian herbs if using. Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove and rest 5 minutes before slicing thinly against the grain.
  4. While chicken cooks, halve cherry tomatoes and thinly slice cucumber. Toss baby kale or arugula with a pinch of salt and a drizzle of olive oil to soften.
  5. Assemble bowls by placing about 3/4 cup cooked grains as base. Add a handful of dressed greens, arrange sliced chicken on top, scatter tomatoes and cucumber around. Spoon generous dollops of basil pesto over chicken and veggies. Garnish with shaved Parmesan and red pepper flakes if desired.
  6. Squeeze fresh lemon juice over the bowl before serving to brighten flavors.

Notes

Toast pine nuts carefully over medium-low heat to avoid burning. Use a meat thermometer to ensure chicken reaches 165°F (74°C) for juiciness. Let grains cool slightly before assembling to prevent wilting greens. Add lemon juice to pesto if basil is limp. Rest chicken before slicing. Pesto can be made ahead and stored up to 5 days in fridge.

Nutrition

Keywords: Sweetgreen, chicken pesto parm bowl, copycat recipe, basil pesto, healthy bowl, quinoa bowl, farro bowl, meal prep, easy dinner

Find it online: https://prismtaste.com/copycat-sweetgreen-chicken-pesto-parm-bowl-recipe-easy-homemade-flavorful-meal/