Citric Acid Free Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots

Total time45 min

Prep time15 min

Cook time30 min

Citric Acid Free Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots

Sheet-pan dinners are already a weeknight hero, and this one delivers serious flavor with a vibrant walnut pesto that comes together in a food processor in under a minute. The pesto is built from fresh basil, raw walnuts, garlic, olive oil, and a touch of lemon juice — real, whole ingredients you can actually pronounce. For anyone navigating a citric acid sensitivity, that distinction matters enormously, since the additive hides in a surprising number of store-bought sauces, marinades, and spice blends under names that don't always make it obvious. Here, you control every single component from start to finish. The pesto gets pressed right onto the chicken breasts before roasting, so it forms a fragrant, slightly caramelized crust at 425°F while the broccoli and carrots roast alongside until tender and lightly charred at the edges. Everything cooks on one pan, which means minimal cleanup and a complete protein-plus-vegetables dinner without any hidden ingredients to second-guess. Torn fresh basil over the top at the end keeps it bright and beautiful on the plate.

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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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