Elevate Your Taste Buds with Sweetgreen Chicken Pesto Parm Recipe

Are you in the mood for a mouthwatering meal that combines the comforting flavors of tender chicken, aromatic pesto, and savory Parmesan cheese? Look no further than Sweetgreen Chicken Pesto Parm Recipe! This delightful dish is a symphony of flavors that will leave you craving for more. In this article, we’ll delve into the art of preparing this delectable dish from scratch, from selecting the freshest ingredients to mastering the perfect balance of flavors. So, get ready to embark on a culinary journey that will tantalize your taste buds and leave you feeling satisfied!


For the Chicken:

  • 2 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 tablespoon of olive oil

For the Pesto:

  • 2 cups of fresh basil leaves, packed
  • 1/3 cup of grated Parmesan cheese
  • 1/3 cup of pine nuts or walnuts
  • 2 cloves of garlic, minced
  • 1/2 cup of extra virgin olive oil
  • Salt and pepper to taste

For the Assembly:

  • 4 cups of mixed greens (such as spinach, arugula, and kale)
  • 1 cup of cherry tomatoes, halved
  • 1/2 cup of grated Parmesan cheese
  • Balsamic glaze for drizzling (optional)


  1. Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides. In a skillet over medium-high heat, heat the olive oil. Add the chicken breasts and cook until golden brown and cooked through, about 6-8 minutes per side. Remove from the skillet and let them rest for a few minutes before slicing.
  2. Make the Pesto: In a food processor or blender, combine the basil leaves, grated Parmesan cheese, pine nuts or walnuts, minced garlic, salt, and pepper. Pulse until the ingredients are finely chopped. With the motor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Taste and adjust the seasoning if necessary.
  3. Assemble the Salad: In a large bowl, toss the mixed greens with cherry tomatoes and grated Parmesan cheese. Divide the salad mixture among serving plates or bowls.
  4. Add the Chicken: Slice the cooked chicken breasts and arrange them over the salad.
  5. Drizzle with Pesto: Spoon the freshly made pesto over the sliced chicken and salad.
  6. Finish with Balsamic Glaze: For an extra burst of flavor, drizzle with balsamic glaze over the assembled salad.
  7. Serve and Enjoy: Serve immediately and savor the delicious combination of flavors and textures in every bite!

Conclusion: Sweetgreen Chicken Pesto Parm Recipe

Sweetgreen’s Chicken Pesto Parm recipe is a delightful dish that brings together the classic flavors of pesto and Parmesan cheese with tender, juicy chicken and crisp mixed greens. Whether you’re enjoying it for lunch or dinner, this dish is sure to impress with its vibrant colors and bold flavors. So, why not treat yourself to a taste of culinary perfection and whip up this mouthwatering recipe today?

For more ideas, recipes, and cooking tips and tricks, please visit us at Vote Docrudman.

FAQs: Sweetgreen Chicken Pesto Parm Recipe

Q1: Can I use store-bought pesto instead of making it from scratch?

A1: Yes, you can certainly use store-bought pesto if you’re short on time. However, making pesto from scratch allows you to control the ingredients and customize the flavor to your liking.

Q2: Can I use a different type of cheese instead of Parmesan?

A2: While Parmesan cheese adds a distinctive flavor to the dish, you can certainly experiment with other types of cheese such as Pecorino Romano or Asiago for a unique twist.

Q3: Is it necessary to marinate the chicken before cooking?

A3: Marinating the chicken is optional, but it can add extra flavor and tenderness to the meat. You can marinate the chicken in a mixture of olive oil, lemon juice, garlic, and herbs for 30 minutes to overnight before cooking.

Q4: Can I make this recipe vegetarian?

A4: Absolutely! Simply omit the chicken and add more vegetables or protein alternatives such as tofu or chickpeas to make a delicious vegetarian version of this dish.

Q5: How long will the leftover pesto last in the refrigerator?

A5: Homemade pesto can be stored in an airtight container in the refrigerator for up to one week. Be sure to press a layer of plastic wrap directly onto the surface of the pesto to prevent oxidation and preserve its vibrant green color.