By JJ Virgin

Baked Chicken Pesto Bowls


August 16, 2023

Makes 2 servings


Chicken and Roasted Vegetables:

8 oz organic boneless, skinless chicken breast

½ tsp sea salt

¼ tsp ground black pepper

½ tsp dried Italian seasoning

1 tsp extra-virgin olive oil

1 large red bell pepper, seeded and diced

½ cup red onion, diced

Vegan Cashew Parmesan:

½ cup raw cashews

¼ tsp garlic powder

½ tsp ground mustard

¼ tsp sea salt

½ tsp white vinegar

½ lemon, freshly squeezed

Basil Pesto:

2 cups basil leaves

1 clove garlic

1 scoop Reignite Wellness™ Collagen Peptides Powder

3 tbsp extra-virgin olive oil

1 tbsp vegan cashew parmesan (see recipe above)


4 cups arugula leaves

1 cup cherry tomatoes, cut in half


1Preheat oven to 375°F.

2Layer a sheet pan with parchment paper.

3Season chicken breast with sea salt, pepper, Italian seasoning, and olive oil. Place chicken, bell peppers, and onions on the sheet pan. Place in the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F.

4Make Vegan Cashew Parmesan by placing cashews in a food processor and pulsing until it becomes a fine crumbly texture. Add the remaining ingredients and pulse until everything slightly comes together. Scrape into a bowl and crumble with your hands. Set aside.

5Using the same food processor, add the ingredients for the pesto. Blend until it comes together.

6When chicken is done, take out of the oven and let it rest for 5 minutes. Cut chicken into bite size chunks then add to a mixing bowl with roasted bell pepper and onion. Add basil pesto and toss everything together.

7Split arugula and tomatoes between two plates or bowls. Then, spoon basil pesto, chicken, and vegetables on top. Sprinkle with vegan parmesan and enjoy!

8Refrigerate for up to 3 days in separate containers.


Nutrition Facts

Total Fat30g
Total Carbohydrates 14g
Dietary Fiber4g