Nitrate & Nitrite Free Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots
Sheet-pan dinners are a weeknight lifesaver, and this one delivers serious flavor without relying on any cured meats, processed sauces, or packaged seasonings that so often sneak unwanted preservatives onto your plate. Every ingredient here is whole and fresh — chicken breasts, broccoli, carrots, basil, walnuts, garlic, lemon, and olive oil — so you know exactly what you're eating from start to finish. The star of the show is a homemade walnut pesto that comes together in a food processor in under a minute, coating each chicken breast in a thick, herby crust that roasts up beautifully at 425°F. While the chicken does its thing in the oven, the carrots and broccoli caramelize at the edges and turn tender in a way that makes even veggie skeptics go back for seconds. A squeeze of fresh lemon and a handful of torn basil at the end brighten the whole dish and make it feel genuinely restaurant-worthy. It's the kind of meal that proves clean eating doesn't have to mean boring eating — just good ingredients treated well.
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Learn more →Ingredients
4 servings
For the walnut pesto
- 2 cups fresh basil leaves, packed
- ½ cup raw walnuts
- ¼ cup extra-virgin olive oil
- 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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