Better Than Sweetgreen Chicken Sesame Crunch Bowls
I love a Sweetgreen stop for lunch or dinner when I need something fast and still want to prioritize nutrition! And their Chicken Sesame Crunch Bowls are one of my favorite things on the menu right now.
But since we don’t have one here locally in Oklahoma (yet), I knew I had to recreate it at home. This recipe has everything I love about the original bowl, like juicy marinated chicken, crisp veggies, crunchy chow mein noodles, and the most delicious citrus sesame vinaigrette. Plus, it’s made with simple ingredients, costs a fraction of the price, and is so easy to customize! And there’s honestly nothing like that sweet, savory, crispy sesame crunch. It brings it together and is SO good!
If you need a new idea for healthy, high-protein dinners or lunches that’s actually super easy to put together, you’re going to love this one!
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Why You’ll Love This Recipe
- Sweetgreen Bowl Goodness – This homemade version has all the flavors and textures of the restaurant favorite. You’d never guess a difference!
- High Protein – Each bowl has 45 grams of protein.
- Texture – Crisp romaine, kale, cabbage, carrots, crunchy chow mein noodles, and homemade sesame crunch ensure every bite has the perfect balance of crisp and crunchy. textures.
- 45 Minutes – That’s it, start to finish!
- Make Ahead-Friendly – Prep the chicken, dressing, and sesame crunch ahead of time, then assemble fresh bowls throughout the week for quick, delicious meals.
RELATED: Copycat Chipotle Chicken Bowls
Ingredients
- Citrus Sesame Vinaigrette – I make my own sweet and savory vinaigrette by combining sesame oil, extra virgin olive oil, orange zest, orange juice, lime juice, soy sauce, maple syrup, salt, garlic powder, and black pepper.
- Roasted Chicken – I use boneless, skinless chicken breast and cook it in avocado oil. Any oil will work, though! You can also use boneless, skinless chicken thighs if that’s what you prefer.
- Sesame Crunch – I recreate the iconic topping by combining sesame seeds with maple syrup, salt, and pepper.
- Veggies – Chopped romaine, kale, and red cabbage form the base of the bowls. I also include a grated or shredded carrot for extra color and crunch.
- Fried Chow Mein Noodles – I find these in the Asian section of my local grocery store.
How to Make Sweetgreen Chicken Sesame Crunch Bowls
Once you realize how easy it is to make this recipe at home, you’ll never order the restaurant version again! At least, not as often. All you need is a mason jar, two large bowls, a large baking sheet, and a large skillet. Here’s how to make DIY Sweetgreen Chicken Sesame Crunch Bowls:
- Prepare the dressing – Whisk or shake all the ingredients in a mason jar until smooth.
- Marinate the chicken – Toss the cubed chicken with a few spoonfuls of vinaigrette, and set it aside to marinate while prepping the rest of the bowls. You can skip this if you’re in a pinch for time, but it adds so much flavor!
- Make the sesame crunch – Toss all the ingredients in a bowl, coating the sesame seeds completely. Then, spread the mixture in an even layer on a prepared pan, and bake until golden and fragrant. Set the mixture aside to cool before breaking it into chunks, similar to how you would make pumpkin flax seed granola.
- Cook the chicken – Heat oil in a large skillet over medium-high heat, and add the chicken. Make sure to spread it out in a single layer so it cooks evenly! Cook on each side until the chicken turns golden in color and reaches an internal temperature of 165°F. Then, turn off the heat and set the chicken aside to rest. This allows the natural juices to redistribute, keeping it tender and juicy.
- Build each bowl – Add romaine, kale, and cabbage to the base of 4 bowls. I like to quickly toss the greens, so they’re combined into one salad rather than remaining separate components. Next, add the cooked chicken, grated carrots, chow mein noodles, and sesame crunch. Finish with a drizzle of the citrus sesame vinaigrette, and dig in!
Tips
- Let the sesame crunch cool completely. It will continue to crisp up as it cools. Breaking it apart too soon can make it sticky instead of crunchy.
- Slice the veggies thinly. Thin ribbons of cabbage and matchstick or grated carrots create the best texture and make the bowls taste more like the Sweetgreen version. You can also use pre-shredded carrots to save time.
- Dress the bowls just before serving. If you’re meal prepping, keep the vinaigrette separate until you’re ready to eat so the greens stay crisp.
- Cook the chicken in a single layer. Avoid overcrowding the pan so the chicken develops a golden brown exterior instead of steaming.
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Variations
Add a Grain. Make the bowls even more filling with cooked brown rice, quinoa, farro, or cauliflower rice.
Swap the Protein. Replace the chicken with grilled shrimp, salmon, steak, tofu, or edamame for a different twist.
Make It Vegetarian. Skip the chicken and use baked tofu or extra edamame for a meatless meal that’s still super filling.
Use Different Greens. Swap the romaine and kale for spinach, mixed greens, napa cabbage, or shredded Brussels sprouts.
Add More Veggies. Sliced cucumbers, snap peas, bell peppers, avocado, or shelled edamame all pair well with the sesame dressing.
Make It Gluten-Free. Use tamari or coconut aminos and gluten-free chow mein noodles (or leave them out if you can’t find them) for gluten-free sesame crunch bowls.
Turn Up the Heat. Add a drizzle of sriracha, chili crisp, or crushed red pepper flakes for a spicy kick.
Change the Crunch. Substitute the chow mein noodles with crispy wonton strips, roasted cashews, sliced almonds, or crunchy ramen noodles for a slightly different taste and texture.
How to Store
To keep the ingredients fresh, I recommend storing all the components in separate airtight containers. The chicken, vegetables, and vinaigrette will keep fresh in the fridge for up to 4 days. The sesame crunch will keep in an airtight container at room temperature for up to 1 week.
You can also freeze leftover chicken for up to 3 months! Thaw it in the fridge overnight before reheating.
When you’re ready to eat, reheat the chicken in a skillet over medium heat or warm it in the microwave. Then, assemble all the ingredients as normal and enjoy!
More Restaurant Copycat Recipes
- Copycat Costco Heavenly Hunks
- Iced Gingerbread Chai Latte (Starbucks Copycat)
- Chick-fil-A Spicy Chicken Sandwich Recipe
- Spicy Southwest Salad Recipe (Chick-Fil-A Copycat)
- Honey Pepper Pimento Chicken Sandwich
- Taco Bell Chalupa Supreme
Healthy Chicken Recipes You’ll Love
- Sriracha Ranch Chicken Bowls
- Bang Bang Chicken Bowls
- Mango Habanero Chicken Bowls
- Kung Pao Chicken Bowls
- Crispy Buffalo Chicken Bowls
- BBQ Chicken Power Bowls
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Copycat Sweetgreen Chicken Sesame Crunch Bowls Recipe
Video
Equipment
- 16-Ounce Mason Jar
- Large Skillet
Ingredients
Citrus Sesame Vinaigrette
- 1 Tablespoon sesame oil
- 1/4 cup extra virgin olive oil
- 1 teaspoon orange zest
- 1/4 cup orange juice
- 3 Tablespoons lime juice
- 1 Tablespoon soy sauce
- 1 Tablespoon maple syrup
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
Roasted Chicken
- 1 1/2 pounds skinless chicken breasts (cubed)
- 1 teaspoon oil of choice (I used avocado oil)
Sesame Crunch
- 1/2 cup sesame seeds
- 1/4 cup maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Bowls
- 2 cups romaine (chopped)
- 2 cups baby kale or chopped kale (about 1 bunch)
- 1 cup red cabbage (thinly sliced)
- 1 large carrot (peeled and grated (or 1 cup shredded carrots))
- 3/4 cup fried chow mein noodles
Instructions
- Preheat the oven to 325°F.
- Line a baking sheet with parchment paper. Set aside.
- Whisk the citrus sesame vinaigrette ingredients together, or shake them in a mason jar.
- In a mixing bowl, toss together the cubed chicken with 3 tablespoons of the vinaigrette. Let marinate for 10 minutes if time allows.
- In a bowl, mix the sesame crunch ingredients together. Spread the sesame crunch mixture into an even layer (about 1/4-inch thick) on the prepared pan and bake for 15-20 minutes. Remove from the oven and let cool for 10 minutes before breaking into chunks.
- Heat up a large skillet over medium-high heat with the oil.
- Add the chicken to the pan and cook for 6-8 minutes on each side, until fully cooked and the chicken turns a golden color. Turn off the heat and set aside.
- Build each bowl with romaine, kale and cabbage. Toss together in the bowl so they’re combined. Then, add the cooked chicken, grated carrots, chow mein noodles and sesame crunch.
- Drizzle with the citrus sesame vinaigrette and enjoy!
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