Seed Oil Free Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots

Total time45 min

Prep time15 min

Cook time30 min

Seed Oil Free Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots

Sheet-pan dinners are already a weeknight hero, but this one earns extra points for the homemade walnut pesto that gets pressed right onto the chicken before it roasts. Every drop of fat in this recipe comes from extra-virgin olive oil and raw walnuts — no canola, no vegetable oil, no seed oil shortcuts hiding in a store-bought sauce. The pesto comes together in a food processor in under a minute, blending fresh basil, garlic, lemon juice, and walnuts into a thick, fragrant paste that caramelizes beautifully on top of the chicken at 425°F. Meanwhile, carrot coins and broccoli florets roast alongside, picking up those irresistible charred edges that make vegetables genuinely exciting. The whole pan comes out with tender, juicy chicken, slightly crispy broccoli tips, and sweet, caramelized carrots — a complete meal with zero extra pots to wash. A squeeze of fresh lemon and a scatter of torn basil at the end brighten everything up and make it look like you actually tried. Clean ingredients, one pan, and a pesto you made yourself — it really doesn't need to be more complicated than that.

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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
See all
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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