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

Total time45 min

Prep time15 min

Cook time30 min

Capsaicin 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 ingredient that brings the heat. The star is a homemade walnut pesto — blitzed together from fresh basil, raw walnuts, garlic, lemon juice, and good olive oil — that gets pressed right onto the chicken before it roasts. That thick, herby crust keeps the meat juicy while the broccoli and carrot coins caramelize around it, picking up those gorgeous charred edges that make vegetables actually exciting to eat. For anyone avoiding capsaicin, this recipe is a genuine win because the bold flavor comes entirely from aromatics, nuts, and bright citrus rather than any pepper-based heat. Black pepper is the only pepper in the building, and it's used in modest amounts just to season. Everything comes together on one pan, which means minimal cleanup and maximum satisfaction — just rest the chicken for a few minutes, squeeze over some lemon, and scatter a little fresh basil if you're feeling fancy.

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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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