• How To Make The Sweetgreen Chicken Pesto Parm Recipe

The roasted chicken

• Preheat the oven to 425 degrees F.
• Mix the chicken breasts in a bowl, with olive oil and umami seasoning.
• Place them onto a lined baking sheet and cook in the oven for at least 20 minutes or until they are golden brown and cooked through. The chicken should be at least 165 degrees F internally, if you are checking the temperature.
• Once ready, slice the chicken into bite-size cubes.

The roasted broccoli

• Mix broccoli with olive oil, red pepper flakes, and umami seasoning. Transfer them to a lined baking sheet and bake for 15 minutes. You can cook both the broccoli and chicken at the same time, at the same temperature. 

The salad

• Put water in a pot over a medium heat and leave to boil. Add quinoa when the water is boiling. Now cover and turn to a low heat and leave to cook for around 20 minutes. Wash the cherry tomatoes and slice them in half or quarters; whichever you'd prefer.

The Za'atar breadcrumbs

• Add slices of bread to a food processor and pulse until they become small breadcrumbs. Transfer them into a small pan and cook them over a medium heat. Now, add olive oil and za'atar to the pan.  Stir and continue cooking until the breadcrumbs are toasted.

Pesto vinaigrette

• Add the olive oil, umami seasoning, basil, apple cider vinegar, and garlic to a food processor and blend until smooth.
• Put spinach and quinoa into a large bowl. Add the vinaigrette and mix them together well.
• Divide the greens between 2 bowls and top each with roasted chicken, roasted broccoli, cherry tomatoes, za'atar breadcrumbs, and parmesan.