Gelatin Free Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots
Sheet-pan dinners are weeknight gold, and this one delivers serious flavor with almost zero cleanup. A vibrant walnut pesto — built from fresh basil, raw walnuts, garlic, and a squeeze of lemon — gets pressed right onto the chicken before everything roasts together at high heat, so the vegetables caramelize at the edges while the protein stays juicy underneath. The carrots get a head start in the oven, which means every component finishes at exactly the right moment without any guesswork. For anyone navigating a gelatin-free lifestyle, this kind of recipe is a breath of fresh air — no packets, no powders, no hidden thickeners, just whole ingredients doing all the work. The pesto itself is thick, herby, and deeply savory, and it doubles as a natural baste that keeps the chicken from drying out during the roast. A final squeeze of lemon and a scatter of torn basil over the finished plate makes the whole thing look like it came from a restaurant rather than a single pan in your own oven. It's the kind of meal you'll want on repeat.
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!