Copycat Sweetgreen Chicken Pesto Parm Bowl

This Copycat Sweetgreen Chicken Pesto Parm Bowl is a lighter, healthier take on the restaurant favorite. It features spicy roasted broccoli, za’atar-seasoned chicken bites, and a light, fresh pesto vinaigrette that’s got all the flavor. 

A one-pan recipe, this power bowl is not only delicious but easy enough for when you want a nourishing, low-fuss meal that’s flavor-packed.

A Delicious Chicken Pesto Parm Salad

From my TikTok Salmon Bowl and Breakfast Power Bowl to my Copycat Cava Bowl with Harissa Chicken and Avocado and Homemade Gyro Bowl, I love me a good power bowl. 

Fun fact: the delicious and famed Sweetgreens chicken pesto parm bowl is one of my favorite meals to order when I’m looking for something healthy and filling. But let’s be real — nothing is healthier than making it at home and knowing exactly what’s going into your meal. And what’s even better, it’s nearly effortless to make.

This homemade version of the Sweetgreen classic has all the flavors you love, but of course, I couldn’t help adding my own twist to it. My copycat version has the most perfect combination of flavors. Enjoy spicy broccoli, tangy pesto vinaigrette, and za’atar-seasoned chicken bites all in one bowl. And for a protein boost, my Kaizen low-carb rice stands in for warm quinoa as the perfect base.

Why You’ll Love It

• Great for those on a high-protein, low-carb, or gluten-free diet.
• A one-pan meal, making cleanup quick and easy.
• The flavor is next level! 
• Feel healthy and nourished while still satisfying your cravings.

Featured Ingredients

(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)

• Olive oil: The base of the seasoning, olive oil adds a rich flavor to the chicken and broccoli.
• Spice blend: I used a blend of crushed red pepper flakes, cayenne, garlic powder, sea salt, and pepper to give the broccoli and chicken a little kick.
• Broccoli florets: Broccoli was necessary to make this recipe true to Sweetgreen’s original. 
• Chicken thighs: Use boneless and skinless chicken thighs to save time. 
• Za’atar: This Middle Eastern herb and spice blend adds a unique and delicious flavor to the chicken. While the original features za’atar breadcrumbs, I’m omitting those and seasoning the chicken directly with this bold spice. 
• Kaizen rice: With only 6 grams of net carbs and a whopping 20 grams of protein, my Kaizen low-carb rice is the best of the best.
• Fresh spinach: Get those greens in! Spinach adds a burst of freshness and nutrients to this bowl.
• Cherry tomatoes: Bursting with flavor in every bite.
• Parmesan cheese: Everything is better with some freshly shaved parmesan cheese.

Pesto vinaigrette

• Fresh basil
• Parmesan 
• Fresh lemon juice
• Apple cider vinegar
• Garlic

Recipe Substitutions & Additions

The cayenne can be swapped with smoked paprika if you have it. And if you’d rather use chicken breast for this recipe, go for it! You could even use rotisserie chicken if you’re feeling extra lazy.

Grape tomatoes are a great substitute for cherry tomatoes, and if you’re not low-carb, you’re welcome to use quinoa or white or wild rice in place of my low-carb rice. You could even add other tasty ingredients like sweet potatoes or avocado for some extra flavor and nutrition. 

How to Make A Sweetgreen Chicken Pesto Parm Bowl

The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card.

STEP 1 – PREHEAT OVEN

Preheat the oven to 425°F. Then, line a baking sheet with parchment paper and set aside. 

STEP 2- SEASON BROCCOLI

In a small dish, mix together 1-1/2 tablespoons of olive oil with the red pepper flakes, ground cayenne, ½ teaspoon salt, and ½ teaspoon pepper. 

Place the broccoli florets on the baking sheet and drizzle with the oil/spice mixture. Toss to coat the broccoli, then arrange the florets on one half of the pan.

STEP 3 – SEASON CHICKEN

Set the chicken thighs on the other side of the sheet pan, then drizzle them with the remaining 1-½ tablespoons of olive oil. Season both sides with about 1 teaspoon of salt, ½ teaspoon of ground pepper, and the za’atar. 

STEP 4 – ROAST

Transfer to the oven and cook for about 17-20 minutes, flipping the chicken once and stirring the broccoli about halfway through. When the broccoli is roasted and the chicken’s internal temperature reaches 165°F, remove it and let it cool. When the chicken is cool enough to handle, chop it into bite-sized pieces. 

STEP 5 – MAKE DRESSING

Combine all of the dressing ingredients in a food processor. Process for a few seconds, then taste and add salt and pepper, if needed. 

STEP 6 – BUILD BOWLS

Now it’s time to build your delicious Sweetgreen chicken pesto parm bowl!

Divide the prepared rice, spinach, and cherry tomatoes between the two bowls. Add the roasted broccoli, chicken, and Parmesan cheese. Drizzle with the pesto vinaigrette and top with walnuts (optional). Serve with your favorite hot sauce, if desired. 

Pro Tips for Best Results

• For extra flavor, marinate the chicken in the spice blend for at least 30 minutes before cooking.
• Don’t overcook the broccoli — it should be slightly roasted around the edges and fork-tender.
• Make sure to use fresh lemon juice in the vinaigrette for the best taste.

Storage

This chicken and broccoli bowl can be stored in an airtight container in the fridge for up to 3 days. 

The vinaigrette can also be stored separately in a sealed jar or container for up to a week.

Recommended Products

• Kaizen: Code SHREDHAPPENS saves 20% on any purchase
• Ikea Spice Jars
• Shun Kiritsuke Knife
• Wildone Mixing Bowls

More Recipes You’ll Love

• Breakfast Power Bowl
• Copycat Cava Bowl with Harissa Chicken and Avocado
• Homemade Gyro Bowl Recipe
• Mediterranean Buddha Bowl