Candida Diet Friendly Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots

Total time45 min

Prep time15 min

Cook time30 min

Candida Diet Friendly Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots

Sheet-pan dinners are a weeknight lifesaver, and this one delivers serious flavor without leaning on any of the sugar, vinegar, or processed ingredients that can make eating for candida balance such a challenge. The star is a homemade walnut pesto — fresh basil, raw walnuts, garlic, lemon juice, and good olive oil blitzed together into a thick, fragrant paste that gets pressed right onto the chicken before it roasts. Because you're making the pesto from scratch, you know exactly what's in it: no hidden additives, no store-bought shortcuts that could sneak in problematic ingredients. The broccoli and carrots roast alongside the chicken at high heat until they're tender with lightly charred edges, which adds a natural sweetness and depth that feels indulgent without any sugar involved. Everything comes together on a single pan, which means less cleanup and more time actually enjoying your meal. A squeeze of fresh lemon and a scatter of torn basil at the end brighten the whole dish and make it feel genuinely restaurant-worthy. It's the kind of recipe that proves eating with intention doesn't have to mean eating boringly.

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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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