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

Total time45 min

Prep time15 min

Cook time30 min

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

Sheet-pan dinners are already a weeknight hero, and this one earns extra points for being completely free of yeast in every component — no store-bought sauces, no packaged marinades, nothing hidden that could sneak in unwanted ingredients. The star is a vibrant walnut pesto made from scratch with fresh basil, raw walnuts, garlic, lemon juice, and olive oil, blended into a thick, fragrant paste that coats each chicken breast before it ever hits the oven. As everything roasts together at high heat, the pesto forms a gorgeous, slightly caramelized crust while the broccoli florets get crispy at the edges and the carrot coins turn tender and sweet. Because the pesto is homemade with whole, recognizable ingredients, you stay in full control — no yeast extracts, no fermented additives, no label anxiety. A squeeze of fresh lemon and a scatter of torn basil at the end brighten the whole plate and make it feel genuinely restaurant-worthy. It's the kind of meal that looks impressive but comes together on a single pan with minimal cleanup, which is honestly the best kind of cooking there is.

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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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