-
3 tablespoons extra-virgin olive oil, divided
-
1 teaspoon hot sauce, plus more for serving
-
½ teaspoon crushed red pepper
-
4 cups broccoli florets
-
1 pound boneless, skinless chicken thighs
-
¼ teaspoon ground pepper
-
1 ⅔ cups water
-
½ teaspoon salt
-
1 cup quinoa
-
3 cups coarsely chopped spinach
-
¼ cup pesto
-
2 tablespoons red-wine vinegar
-
½ cup whole-wheat panko breadcrumbs
-
1 teaspoon za'atar
-
1 ½ cups halved grape or cherry tomatoes
-
Shaved Parmesan cheese for garnish (Optional)
Copycat Sweetgreen Chicken Pesto Parm Bowl
Re-create a popular Sweetgreen menu item at home with this copycat grain bowl recipe. Quinoa provides staying power, thanks to its high fiber content, while chicken adds protein to keep you satisfied and nourished. Tossing the broccoli in hot sauce and crushed red pepper lends a spicy note to this flavorful bowl.
Nutrition Information
110
Calories
43g
Carbohydrates
26g
Protein
675mg
Potassium
8g
Fiber
14g
Sugar
You May Also Like
Potato Enchiladas
Frozen potatoes, often labeled diced hash brown potatoes, make these healthy enchiladas come togethe...
Baked Kale Salad with Crispy Quinoa
Crisping the quinoa in the oven adds delicious texture to this bright and filling kale salad. The le...
Pork & Green Chile Stew
Let your slow cooker work while you're at work, and come home to a delicious bowl of hearty stew for...