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Chicken Sesame Crunch Bowls on a table.
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Copycat Sweetgreen Chicken Sesame Crunch Bowls Recipe

If you love Sweetgreen as much as I do, you definitely need these Copycat Sweetgreen Chicken Sesame Crunch Bowls in your life! They taste just like the restaurant version but are super easy to make at home, a lot more budget-friendly, and have 45 grams of protein. The chicken is sweet, savory, and so juicy thanks to the quick marinade. Then, the crisp veggies, sesame crunch, and chow mein noodles add an incredible crunchy texture. These bowls are seriously addicting, ready in under an hour, and the best healthy, high-protein dinner recipe!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 Bowls
Calories 605kcal
Author Christine McMichael

Equipment

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!

Video

Nutrition

Serving: 1Bowl | Calories: 605kcal | Carbohydrates: 35g | Protein: 45g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 880mg | Potassium: 1062mg | Fiber: 5g | Sugar: 19g | Vitamin A: 6443IU | Vitamin C: 38mg | Calcium: 278mg | Iron: 5mg