Ingredients
- 4 skinless, boneless chicken breasts
- 4 tsp green pesto sauce
- 75g (3oz) Parmigiano Reggiano
- 12 fresh basil leaves
- 3 tbsp olive oil
- 500g (1lb 2oz) baby carrots, halved
- 2 peppers, deseeded and cut into chunks
- 1 large red onion, sliced into thin wedges
- Salt
- freshly ground black pepper
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