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

Total time45 min

Prep time15 min

Cook time30 min

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

Sheet-pan dinners are a weeknight lifesaver, and this one brings serious flavor to the table with a vibrant homemade walnut pesto that comes together in the food processor in under a minute. Fresh basil, raw walnuts, garlic, lemon juice, and good olive oil are all you need — no cheese, no fillers, nothing hiding in the ingredient list that could trip up someone avoiding soy. The pesto gets pressed right onto the chicken breasts before roasting, so every bite is herby, nutty, and deeply savory. Meanwhile, broccoli florets and carrot coins roast alongside until tender with those irresistible charred edges that make vegetables genuinely exciting. Everything cooks on a single pan at 425°F, which means minimal cleanup and maximum caramelization. A squeeze of lemon and a handful of torn fresh basil at the end brighten the whole dish and make it look like something you'd order at a restaurant. It's the kind of clean, satisfying meal that proves eating around soy doesn't mean sacrificing any of the good stuff.

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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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