Pork 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 lemon juice — gets blitzed in the food processor and pressed right onto the chicken breasts before they hit the oven, so every bite is herby, nutty, and bright. The broccoli florets and carrot coins roast alongside, picking up those gorgeous charred edges that make vegetables genuinely exciting to eat. Everything here is straightforward poultry and produce, so there's no need to scrutinize labels or worry about hidden pork-derived ingredients sneaking into your dinner. The staggered roasting method — carrots going in first, then broccoli and chicken joining the pan — means nothing comes out overcooked or underdone. A squeeze of lemon and a scatter of torn fresh basil at the end pull the whole dish together with a clean, fresh finish that feels almost restaurant-worthy for a one-pan meal.
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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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