Caffeine Free Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots
Sheet-pan dinners are a weeknight lifesaver, and this one delivers serious flavor without a single drop of coffee, tea, or any other stimulant sneaking into the mix. The star is a bright, herbaceous walnut pesto made entirely from scratch — fresh basil, raw walnuts, garlic, lemon juice, and good olive oil blitzed together into a thick, chunky paste that clings beautifully to each chicken breast. While the pesto does the heavy lifting on flavor, the carrots and broccoli roast alongside until tender and lightly charred at the edges, turning a simple vegetable side into something genuinely craveable. Everything cooks on one pan at 425°F, which means minimal cleanup and maximum caramelization. The lemon wedges and torn fresh basil at the end add a pop of brightness that makes the whole plate feel restaurant-worthy. It's the kind of wholesome, satisfying dinner that proves you don't need anything fancy — or stimulating — to make a meal worth looking forward to.
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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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