Gut Friendly Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots

Total time45 min

Prep time15 min

Cook time30 min

Gut Friendly Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots

Sheet-pan dinners are already a weeknight hero, but this one earns extra points for how thoughtfully it's built around ingredients that genuinely support a happy gut. Broccoli and carrots bring serious fiber to the table, while walnuts — the backbone of the homemade pesto — are one of the better plant-based sources of omega-3s, known for their role in reducing gut inflammation. Fresh basil, bright lemon juice, and raw garlic round out that pesto with real, whole-food flavor that no jarred sauce can match. The chicken roasts right alongside the vegetables, so everything picks up a little char at the edges and the pesto forms a fragrant, herby crust on top of each breast. A quick stagger in the oven — carrots going in first, then broccoli and chicken — means nothing comes out soggy or overcooked. It's the kind of meal that feels indulgent but is quietly doing a lot of good work, and cleanup is basically just one pan and a food processor.

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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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