Whole 30 Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots

Total time45 min

Prep time15 min

Cook time30 min

Whole 30 Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots

Every ingredient here checks out clean: fresh basil, walnuts, garlic, lemon juice, good olive oil, chicken breasts, broccoli, and carrots, with nothing processed or off-limits in the mix. The walnut pesto comes together bright and herby in the food processor, then gets pressed right onto the chicken before everything roasts together on one pan. Carrots go in first for a head start, broccoli joins the party midway, and the whole thing finishes with lightly charred edges and juicy, thoroughly cooked chicken. It's a one-pan dinner that leans entirely on real, whole ingredients, which makes it a genuinely easy fit for a Whole30 kitchen. Finish with a squeeze of lemon and torn basil for a fresh, restaurant-worthy plate with almost no cleanup.

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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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