Copycat Sweetgreen Chicken Pesto Parm Bowl

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.