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., February 2023


Credit: Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Gabe Greco

Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F.

  • Stir 1 tablespoon oil, hot sauce and crushed red pepper together in a medium bowl. Add broccoli; toss to coat. Spread on one half of a large rimmed baking sheet. Place chicken thighs on the other half of the baking sheet; sprinkle with pepper. Roast, stirring the broccoli once and flipping the chicken once, until the broccoli is tender and the chicken is cooked through, about 20 minutes. Cube the chicken when cool enough to handle.

  • Meanwhile, bring water and salt to a boil in a medium saucepan. Stir in quinoa; cover and reduce heat to maintain a simmer. Cook until the quinoa is tender and the water is absorbed, 13 to 15 minutes. Remove from heat, fluff with a fork and stir in spinach and 1 tablespoon oil. Cover to keep warm.

  • Meanwhile, stir pesto and vinegar together in a small bowl.

  • Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add panko; cook, stirring often, until golden, about 3 minutes. Transfer to a small plate; stir in za'atar.

  • To serve, divide the quinoa among 4 shallow bowls. Top with equal portions of chicken, broccoli and tomatoes. Drizzle with the pesto vinaigrette and sprinkle with toasted panko. Garnish with shaved Parmesan and serve with additional hot sauce, if desired.

Nutrition Facts

2 1/2 cups
522 calories; protein 35g; carbohydrates 42g; dietary fiber 7g; sugars 4g; fat 25g; saturated fat 5g; mono fat 11g; poly fat 5g; vitamin a iu 5172IU; vitamin b3 niacin 2mg; vitamin c 81mg; vitamin e iu 5IU; folate 185mg; vitamin k 143mg; sodium 629mg; calcium 132mg; iron 5mg; magnesium 134mg; phosphorus 288mg; potassium 772mg; zinc 2mg; omega 3 fatty acid 1g; omega 6 fatty acid 3g; niacin equivalents 4mg; selenium 7mcg.