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

Total time45 min

Prep time15 min

Cook time30 min

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

Sheet-pan dinners are weeknight heroes, and this one earns its place at the top of the rotation with a vibrant walnut pesto that coats every piece of chicken in herby, garlicky goodness. The homemade pesto comes together in a food processor using fresh basil, raw walnuts, lemon juice, and olive oil — no store-bought shortcuts needed, which means you know exactly what's going in it. Broccoli florets and sweet carrot coins roast alongside the chicken, picking up those gorgeous charred edges that make vegetables genuinely exciting to eat. Because everything is built from whole, straightforward ingredients, there's no need to scrutinize labels for hidden legume flours or fillers that can sneak into pre-made sauces and spice blends. The staggered roasting method — carrots first, then broccoli and chicken together — means nothing comes out soggy or undercooked, just perfectly tender vegetables and juicy, pesto-crusted chicken every time. A squeeze of lemon and a handful of torn fresh basil at the end brighten the whole plate and make it look like something you'd order at a restaurant. It's the kind of meal that feels 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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