Paraben Free Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots
Sheet-pan dinners are a weeknight lifesaver, and this one delivers serious flavor with a vibrant homemade walnut pesto that comes together in the food processor in under a minute. The pesto is built entirely from whole, recognizable ingredients — fresh basil, raw walnuts, garlic, lemon juice, and good olive oil — so you know exactly what's going onto your plate with zero mystery additives or synthetic preservatives to worry about. That matters more than people realize, since many store-bought sauces and condiments sneak in compounds that those avoiding parabens and artificial preservatives are trying to steer clear of. Here, everything is made from scratch, which is the most reliable way to keep your meal genuinely clean. The pesto gets pressed right onto the chicken before roasting, forming a fragrant, slightly golden crust while the broccoli and carrots caramelize at the edges in the same pan. A squeeze of fresh lemon and a handful of torn basil at the end brighten the whole dish and make it feel restaurant-worthy with almost no extra effort. It's the kind of meal that's as good for a relaxed Sunday dinner as it is for a busy Tuesday night.
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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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