Artificial Flavors Free Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots
Every ingredient in this sheet-pan dinner is exactly what it says it is — fresh basil, raw walnuts, real garlic, lemon juice, and good olive oil, nothing more. That matters more than it might sound, because store-bought pesto and pre-seasoned chicken products are notorious for sneaking in "natural flavors" and other additives that have no business being on your plate. Here, you make the pesto yourself in a food processor in under a minute, so you know precisely what's going into it. The result is a bright, herbaceous sauce with a nutty depth that coats the chicken beautifully and caramelizes slightly in a hot oven. Broccoli and carrots roast alongside on the same pan, picking up those charred edges that make vegetables genuinely exciting rather than an afterthought. A squeeze of fresh lemon and a handful of torn basil at the end keep everything tasting clean and vibrant. It's the kind of weeknight dinner that feels like you put in way more effort than you actually did.
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Learn more →Ingredients
4 servings
For the walnut pesto
- 2 cups fresh basil leaves, packed
- ½ cup raw walnuts
- ¼ cup extra-virgin olive oil
- 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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