Barley Free Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots

Total time45 min

Prep time15 min

Cook time30 min

Barley Free Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots

Sheet-pan dinners are a weeknight lifesaver, and this one delivers serious flavor with almost no cleanup. A vibrant walnut pesto — made right in the food processor with fresh basil, garlic, lemon juice, and raw walnuts — gets pressed onto each chicken breast before everything roasts together at high heat. The result is juicy, herb-crusted chicken surrounded by caramelized broccoli florets and tender carrot coins with just the right amount of char on the edges. For anyone navigating grain sensitivities, this recipe is naturally free of barley and any grain-based fillers, since every ingredient is whole and easy to verify. There's no store-bought sauce or seasoning blend to second-guess — just real, recognizable pantry staples doing all the heavy lifting. A squeeze of fresh lemon and a scatter of torn basil at the end brighten the whole plate and make it feel a little more special than your average weeknight meal. It's the kind of recipe you'll come back to again and again because it's genuinely delicious, not just convenient.

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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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