Red Pesto Chicken Melts

While the wedges are baking, thinly slice the carrot (unpeeled) into half-moons. Trim the green beans. Slice the lemon into wedges. Finely chop the garlic (or use a garlic press). In a small bowl, combine the garlic and red pesto.

Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 2cm thick. Transfer the chicken to a second oven tray lined with baking paper. Season with salt and pepper, drizzle with olive oil and toss to coat. Spread the pesto mixture over the chicken breasts and sprinkle with the shredded Cheddar cheese.

Bake the chicken on the bottom rack of the oven until cooked through, 8-12 minutes. TIP: Chicken cook times will vary depending on size of the fillet.

While the chicken is in the oven, heat a large frying pan over a medium-high heat. Add the butter and a drizzle of olive oil (to stop the butter from burning!) and cook until melted. Add the carrot and cook until starting to soften, 2-3 minutes. Add the green beans and cook until tender, 3-4 minutes. Season with a pinch of salt and pepper.