Low Iodine Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots

Total time45 min

Prep time15 min

Cook time30 min

Low Iodine Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots

Sheet-pan dinners are already a weeknight hero, and this one brings serious flavor through a homemade walnut pesto that comes together in a food processor in under a minute. Fresh basil, raw walnuts, garlic, lemon juice, and olive oil create a thick, fragrant paste that clings to each chicken breast and caramelizes beautifully in a hot oven. For anyone navigating a low-iodine approach, this recipe is a natural fit — every ingredient is whole and unprocessed, with no dairy, no iodized salt called for, and no packaged sauces hiding unwanted additives. The broccoli and carrot coins roast alongside the chicken, picking up lightly charred edges that make them genuinely craveable rather than just a side thought. Staggering the vegetables — carrots going in first, broccoli added partway through — means everything finishes at the same time with the right texture. A squeeze of fresh lemon at the end brightens the whole plate and ties the pesto's herby richness together. It's a complete, satisfying meal that looks impressive but asks very little of you on a busy evening.

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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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