Anti Inflammatory Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots

Total time45 min

Prep time15 min

Cook time30 min

Anti Inflammatory Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots

This sheet-pan dinner is the kind of weeknight meal that looks impressive but comes together with minimal fuss — juicy roasted chicken coated in a vibrant homemade walnut pesto, surrounded by caramelized broccoli florets and tender carrot coins. Every single ingredient here pulls its weight from an anti-inflammatory standpoint: extra-virgin olive oil, raw walnuts, fresh basil, garlic, and lemon juice are all well-regarded for the compounds they bring to the table. The broccoli and carrots get a head start in the oven so everything finishes at the same time, and that light char on the vegetable edges adds a depth of flavor you just can't get from steaming. Blitzing the pesto in a food processor keeps it thick and slightly chunky, which means it clings beautifully to the chicken rather than sliding off during roasting. A squeeze of fresh lemon and a handful of torn basil at the end brighten the whole plate and reinforce those clean, whole-food flavors. It serves four, making it a solid option for meal prep or a family dinner where you want something nourishing without spending the evening in the kitchen.

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Ingredients

4 servings

For the walnut pesto

2 cups fresh basil leaves, packed
½ cup raw walnuts
¼ cup extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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2 cloves garlic
2 tbsp fresh lemon juice
¼ tsp salt
¼ tsp black pepper

For the sheet pan

4 boneless, skinless chicken breasts (about 6 oz each)
4 cups broccoli florets (about 1 medium head)
3 medium carrots, peeled and cut into ½-inch coins
2 tbsp extra-virgin olive oil
½ tsp salt
¼ tsp black pepper

For serving

lemon wedges (optional)
fresh basil leaves, torn (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper or foil.
2
Make the pesto: combine the basil, walnuts, garlic, lemon juice, salt, and pepper in a food processor. Pulse 6–8 times until coarsely chopped, then stream in the 1/4 cup olive oil with the motor running and process until a thick, slightly chunky paste forms, about 30 seconds.

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