Copycat Sweetgreen Chicken Pesto Parm Bowl

The pot lid rattles and you know dinner is almost ready. That gentle little vibration and the valve's hiss make your kitchen feel alive and warm. It’s that sound you wait for after you seal the ring on your pressure cooker, knowing the steam cues are doing their work inside.

You spot the timer counting down and you start thinking about how tender your chicken's gonna pull apart once you open the lid. The way the broth mingled with the quinoa and veggies, all locked in under pressure, has you ready for a good meal without the fuss.

You recall adding the fresh basil to the pesto mixture and how it blended perfectly with the parmesan cheese. There’s just something about the steam build and pressure cooking that takes this bowl from hungry to hearty real quick. And just like that, your dinner’s almost done and you barely break a sweat.

The Real Reasons You Will Love This Method

• Pressure cooking locks in all those fresh flavors for a bold taste.
• Chicken comes out so tender it practically falls apart with a fork.
• Quinoa cooks super fast but stays fluffy, no mush here.
• The pesto blends right in while the heat builds, making every bite perfect.
• Broccoli steams gently, keeps its bright color and crunch.
• Minimal hands-on time lets you chill while the cooker does its thing.
• Easy cleanup cause it’s mostly one-pot, so less mess to stress about.

Your Simple Ingredient Checklist

• 2 small slices artisan bread (sourdough or french), about 87 grams
• 1 tablespoon olive oil or avocado oil
• 1 tablespoon za'atar spice blend
• Kosher salt to taste
• ½ cup dry quinoa
• ¾ cup plus 2 tablespoons broth or water
• 8 ounces broccoli florets (cut into smaller bite-size pieces)
• 1 pound chicken breast, butterflied or beaten down to about ¼ to ½ inch thick
• 1 cup fresh basil leaves for pesto, plus 2 ounces shaved parmesan cheese

Also you gotta have: ½ tablespoon olive oil for broccoli, 1 teaspoon umami seasoning, red pepper flakes if you wanna add a little extra kick, apple cider vinegar, and a garlic clove for that fresh pesto zing.

Walking Through Every Single Move

1. First up, preheat your oven to 375 degrees Fahrenheit. Toss your cubed artisan bread with olive oil and za’atar until every cube is nicely coated.
2. Spread those cubes out on a small baking sheet, single layer. Bake for 10 to 15 minutes until crispy and golden, stirring halfway so none stick or burn.
3. While that’s baking, you prep your chicken. Sprinkle it with umami seasoning and drizzle olive oil over the top. Let that sit a minute.
4. Use your pressure cooker to quickly cook quinoa and broccoli with the broth or water, plus a pinch of salt. Lock that lid with the sealing ring, and wait for the valve hiss as steam builds.
5. When the cooker hits full pressure, cook for about 6 minutes, then do a quick release carefully because you gotta respect that hot steam.
6. In a small food processor, blend your fresh basil, parmesan, garlic, apple cider vinegar, olive oil, and a pinch of umami seasoning until smooth and creamy. That’s your pesto.
7. Finally, assemble the bowl. Layer in quinoa and broccoli, top with tender chicken, spoon pesto all over, then sprinkle those crispy bread cubes last. Serve it right away so the bread stays crunchy.

Valve Hacks You Need to Know

• If you want to speed up your dinner, do a quick release right after cooking. Just be ready for the valve hiss and hold back your hand—it’s hot steam you gotta respect.
• Keep your sealing ring clean and dry before cooking to make sure your pressure cooker seals tight. A poor seal and you won’t get that perfect pressure build you need.
• When the steam’s released, tilt the valve away from you to avoid steam burns. It’s the little tricks that keep things safe and stress-free.

Your First Taste After the Wait

You grab your first bite and the flavors hit you real good. The chicken is juicy and tender, with that umami seasoning just right.

The pesto adds a fresh, zingy punch that balances the savoriness perfectly. You notice how the parmesan cheese melts slightly in the warm bowl.

The quinoa and broccoli bring a nice texture, soft yet a tiny bit firm, not mushy at all. The crispy toasted bread cubes add that perfect crunch on top that just makes the bowl exciting.

It’s a dinner that feels fancy but is super simple to pull off. You sit back and appreciate how little effort got you something this satisfying.

Your Leftover Strategy Guide

• Store leftovers in an airtight container to keep the pesto fresh and the bread cubes from going soggy too fast.
• If you find the bread loses its crunch, pop cubes back in a toaster oven or regular oven for a few minutes before eating.
• Chicken and quinoa bowl reheats well in the microwave. Just add a splash of water or broth to bring back moisture before zapping.
• If you made a big batch, freeze some portions without bread cubes. Thaw in the fridge and add toasted bread cubes fresh when you’re ready to eat.

What People Always Ask Me

• Can I swap chicken for another protein? Heck yeah, turkey breast or even tofu works great if you keep cooking times similar.
• Is it okay to use store-bought pesto? Totally fine. Sometimes I do when I’m short on time, but fresh pesto really does elevate the flavor.
• How do I know when my pressure cooker lid is sealed right? You’ll know when the sealing ring is in place and you hear the valve hiss after a few minutes of heating up.
• What’s the best way to avoid soggy bread cubes? Toast until golden and add ‘em right before serving. Leftovers? Re-toast before eating each time.
• Can I make quinoa ahead of time? Yep, just cook it and store in fridge. Reheat with a splash of broth or water to keep it moist.
• How spicy is this bowl? It’s kinda mild, but you can always add more red pepper flakes if you like heat. Start small and adjust!

For more recipes that make the most of pressure cooking, check out our Air Fryer Spring Rolls or explore fresh ideas with Apple Cider Vinegar Pulled Pork. These meals share the same great techniques and flavor focus.