crispy chicken pesto parm bowl

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Step 1

first roast your veggies: coat sweet potatoes generously with olive oil, salt, pepper and garlic powder in one bowl, then do the same with the broccoli in another bowl and add some chili flakes if you want it a bit spicy like the sweetgreen broccoli. place veggies on a large baking sheet and roast at 400F for 30-40 minutes, stirring halfway through, until veggies are lightly browned and tender. set aside to cool.

Step 2

to make the chicken, start by preparing two bowls for your chicken: one with the whisked egg, and another with the panko, starch, spices and salt. take a chicken cutlet and dip it first in the egg until evenly coated, shaking off the excess, and then into the panko mixture. make sure to press the mixture evenly on the chicken so it’s well coated. repeat with remaining chicken cutlets and place them on a piece of parchment.

Step 3

heat a large skillet over medium and add about 1 inch of avocado oil. once oil is hot, add 2-3 pieces of chicken (depending how big your pan is — don’t overcrowd it). let the chicken cook for about 5 minutes until deeply golden brown on the underside, then flip and finish cooking for another 3-4 minutes on the other side. remove cutlets, place on a clean wire rack to drain and repeat with the remaining chicken. sprinkle them with flakey sea salt and let cool for several minutes.

Step 4

make your pesto dressing by whisking together pesto, olive oil, lemon juice and salt and pepper to taste. it should be thick but pourable — add a bit more oil as necessary!

Step 5

when ready to serve, divide romaine between bowls and top each bowl with a scoop of broccoli and sweet potatoes. drizzle generously with pesto dressing, then slice a chicken cutlet and place one on top of each bowl. finish with lots of fresh parm and enjoy!