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

Total time45 min

Prep time15 min

Cook time30 min

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

Sheet-pan dinners are a weeknight lifesaver, and this one delivers serious flavor with almost no cleanup. A vibrant walnut pesto — built from fresh basil, raw walnuts, garlic, and a bright hit of lemon juice — gets pressed right onto each chicken breast before everything roasts together at high heat. The result is juicy, herb-crusted chicken surrounded by caramelized broccoli florets and tender carrot coins with just enough char on the edges to make them irresistible. Because the pesto comes together in a food processor with clean, whole ingredients, you know exactly what's going into it — no spice blends, no pre-made sauces, no hidden seasonings to second-guess. The high-heat roasting method does all the heavy lifting, coaxing sweetness out of the carrots and giving the broccoli those crispy, golden tips that disappear off the pan first. A squeeze of fresh lemon and a scatter of torn basil at the end keeps everything tasting bright and fresh. It's the kind of meal that looks like you put in way more effort than you actually did.

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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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