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

Total time45 min

Prep time15 min

Cook time30 min

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

Sheet-pan dinners are already a weeknight hero, but this one earns extra points for how boldly flavorful it is without leaning on any tomatoes, peppers, or other nightshade ingredients. The star is a bright, herby walnut pesto made entirely from scratch — fresh basil, raw walnuts, garlic, lemon juice, and good olive oil blitzed together into a thick, fragrant paste that clings beautifully to each chicken breast as it roasts. Broccoli and sweet carrot coins round out the pan, picking up those gorgeous charred edges that make vegetables genuinely exciting to eat. Because everything is made from whole, recognizable ingredients, there's no need to scrutinize store-bought sauces or spice blends for hidden nightshades — you're in full control from start to finish. The staggered roasting method (carrots go in first, then the broccoli and chicken join them) means every component finishes at just the right texture without any babysitting. A squeeze of lemon and a handful of torn basil at the end tie it all together with a fresh, almost restaurant-worthy finish. It's the kind of meal that looks impressive on the plate but asks very little of you in the kitchen.

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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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