Lick My Spoon | Pan-Seared Chicken Breast with Mint Pesto and Sauteed Shredded Carrots

Ingredients

• 1/2 cup packed fresh mint leaves
• 1/2 cup toasted slivered almonds
• 1 small shallot
• 1/2 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice (1 small lemon), or to taste
• salt and freshly ground black pepper to taste
• 1 tablespoon extra virgin olive oil
• 4 chicken breast cutlets
• 2 shallots, minced
• pinch of red pepper flakes
• 2 cups shredded carrots
• 1 1/2 tablespoons fresh lemon juice (1 small lemon), or to taste
• julienned fresh mint for garnish