Dairy Free Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots
This sheet-pan dinner is the kind of weeknight meal that looks and tastes like you put in way more effort than you actually did. The star is a vibrant, homemade walnut pesto — fresh basil, raw walnuts, garlic, and lemon juice blitzed together with olive oil into a thick, fragrant paste that coats each chicken breast before it hits the oven. Because the pesto relies entirely on whole, plant-based ingredients rather than cheese, it's naturally free of dairy without sacrificing any of the richness or depth you'd expect. The carrots get a head start in the oven so everything finishes at the same time, and the broccoli picks up those irresistible lightly charred edges that make roasted vegetables genuinely craveable. Everything cooks on a single pan, which means minimal cleanup and maximum flavor as the pesto caramelizes onto the chicken at 425°F. A squeeze of lemon and a handful of torn basil at the end brighten the whole plate and make it feel restaurant-worthy. It's a complete, colorful meal that proves dairy-free cooking doesn't require any compromises.
About FigFig 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
- 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!