Brazil Nut 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 homemade walnut pesto — built from fresh basil, raw walnuts, garlic, lemon juice, and good olive oil — gets pressed right onto the chicken breasts before they roast, creating a fragrant, herby crust that keeps the meat juicy and incredibly satisfying. Broccoli florets and sweet carrot coins roast alongside, picking up caramelized edges that make them genuinely craveable rather than just an afterthought. The whole thing comes together on a single pan at 425°F, so the oven does the heavy lifting while you relax. For anyone navigating tree nut concerns, it's worth knowing that walnuts are used here intentionally and the recipe contains no brazil nuts whatsoever — making it a safe, confident choice for those specifically avoiding that one nut. A squeeze of fresh lemon and a handful of torn basil at the end brighten everything up and make the plate look as good as it tastes.
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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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