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Chicken Paillards with English Pea-Asparagus Pesto & Roasted Baby Carrots

Chicken Paillards with English Pea-Asparagus Pesto & Roasted Baby Carrots is built on Asparagus, Shelled English Peas, Garlic Peeled, Freshly Grated Parmesan Cheese, and Loosely Packed Basil. Serves 8. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3/4 cup
• 1 1/2 cup
• 3
• 1/3 cup
• 1/4 cup
• 1 tbsp

Method (preview)

1. 1

   Zest of 1 Meyer lemon

2. 2

   Juice of 1 Meyer lemon, plus more to taste if needed 1/2 cup extra virgin olive oil

3. 3

   Zest of 1 Meyer lemon 1/4 cup plus 2 tablespoons olive oil

4. 4

   Kosher salt and ground black pepper, to taste

5. 5

   Bring a pot of salted water up to a boil.

6. 6

   Blanch asparagus for 1-2 minutes, then remove with a spider or slotted spoon and shock in ice water to stop the cooking.

7. 7

   Set aside.

8. 8

   Drain the vegetables, dry and set aside.

9. 9

   With the motor running, pour in the oil and process until well integrated, and the pesto is just slightly chunky.

10. 10

    Scrape down the sides, season to taste with salt and pepper, and pulse a few times to blend.

11. 11

    Set aside.

12. 12

    This can be done up to a day in advance.

13. 13

    Mix well before serving and season to taste, adding extra lemon juice if needed.

14. 14

    Preheat the oven to 425F.

15. 15

    Toss the carrots with the olive oil and a generous amount of salt and pepper.

16. 16

    Spread in one layer on a baking sheet, and roast until caramelized and softened, about 20-25 minutes.

17. 17

    While the carrots are roasting, coat the chicken with the lemon zest, 2 tablespoons of the olive oil, thyme, salt and pepper.

18. 18

    Heat a large frying pan over medium-high heat, and add 2 tablespoons of oil.

19. 19

    When oil is shimmering but not smoking, place as many chicken breasts as you can fit in the pan without crowding, and cook for about 4 minutes on each side, until golden brown and cooked through.

20. 20

    Repeat with remaining chicken breasts, adding more oil to the pan as necessary.

21. 21

    Place one chicken breast on each of 8 plates, and serve with a generous dollop of the pesto.

22. 22

    Divide carrots among the plates, and serve any extra pesto on the side.