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

Total time45 min

Prep time15 min

Cook time30 min

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

Sheet-pan dinners are weeknight heroes, and this one earns its place at the top of the rotation. The real 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 as it roasts. Broccoli florets and sweet carrot coins share the pan, picking up just enough char at the edges to make every bite interesting. Because every ingredient here is straightforward and whole, there's no need to scan labels for hidden coconut derivatives — no coconut oil, no coconut aminos, nothing sneaky. The staggered roasting method (carrots go in first, then everything else joins the pan) means the vegetables cook evenly without turning to mush. A squeeze of lemon and a handful of torn basil at the end keep the whole dish tasting fresh and vibrant. One pan, minimal cleanup, and a genuinely impressive plate — this is the kind of recipe you'll come back to again and again.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!