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

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The pesto:

3/4 cup coarsely chopped asparagus

1 1/2 cups shelled English peas

3 garlic cloves, peeled

1/3 cup freshly grated Parmesan cheese

1/4 cup loosely packed basil

1 tablespoon minced parsley

Zest of 1 Meyer lemon

Juice of 1 Meyer lemon, plus more to taste if needed

1/2 cup extra virgin olive oil

Kosher salt and ground black pepper, to taste

The carrots:

2 1/2 pounds baby carrots, peeled and trimmed, leaving 1/2 inch of green tops attached

3 tablespoons olive oil

The chicken:

8 small skinless boneless chicken breasts, pounded to 1/2-inch thick

1/4 cup + 2 tablespoons olive oil

1 tablespoon chopped thyme

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