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

Total time45 min

Prep time15 min

Cook time30 min

Ginger 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 drop of ginger anywhere in the recipe. The star is a vibrant walnut pesto blitzed together from fresh basil, raw walnuts, garlic, lemon juice, and olive oil — it's bright, nutty, and clings beautifully to the chicken as it roasts. Carrots go into the oven first to get a head start, then broccoli and pesto-coated chicken breasts join the party, and everything finishes together in one glorious, slightly charred tangle. For anyone navigating a sensitivity that makes so many sauces and marinades off-limits, this dish is a breath of fresh air — the ingredient list is clean, whole, and completely transparent. The homemade pesto is the move here, because store-bought versions can hide all kinds of unexpected additions, and making it yourself takes barely a minute in the food processor. A squeeze of lemon and a scatter of torn basil at the end lifts the whole plate and makes it feel genuinely restaurant-worthy. Minimal cleanup, maximum payoff — this one is going straight into the regular rotation.

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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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