Xanthan Gum Free Pesto-Walnut Sheet-Pan Chicken with Broccoli & Carrots
Sheet-pan dinners are weeknight gold, and this one delivers serious flavor with almost zero 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 before it roasts, creating a fragrant, herby crust that keeps the meat juicy and tender. The broccoli and carrots go on the same pan, picking up those gorgeous charred edges that make vegetables genuinely exciting to eat. For anyone navigating thickener sensitivities, this recipe is naturally free of any gums or stabilizers — every ingredient is whole and straightforward, from the olive oil down to the lemon wedges. Store-bought pestos and sauces are notorious for sneaking in additives, so making your own from scratch here is both the tastier and the safer call. A quick stagger in roasting time means the carrots get a head start, so everything lands on the table perfectly cooked at the same moment. Finish with torn fresh basil and a squeeze of lemon, and this is the kind of dinner that feels far more impressive than the effort it actually takes.
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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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