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

Total time45 min

Prep time15 min

Cook time30 min

Turmeric 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 bright lemon juice — gets pressed right onto the chicken breasts before they roast, forming a fragrant, slightly crispy crust as everything cooks together. The broccoli and carrot coins roast alongside, picking up those gorgeous charred edges that make vegetables genuinely exciting to eat. For anyone navigating a turmeric-free approach, this recipe is naturally in the clear — there's no spice blend, curry powder, or seasoning mix hiding a trace of it anywhere in the ingredient list. Everything is straightforward and from scratch, so you know exactly what's going into the dish. A squeeze of lemon and a handful of torn basil at the end keep things fresh and bright without any extra fuss. It's the kind of meal that looks impressive on the plate but asks very little of you in the kitchen.

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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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