Chicken Cutlets with Scallion Sriracha Pesto

Once water is boiling, add rice to pot. Cover and reduce heat to low. Cook until tender, 12-15 minutes. Keep covered until ready to serve.

While rice cooks, pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Meanwhile, in a medium bowl, combine scallions, sesame oil, 1 tsp sugar, 1 TBSP olive oil, half the ginger, juice from 2 lime wedges, and sriracha (to taste). Season with salt and pepper. Taste and add more ginger or lime juice, if desired. In a small bowl, combine 1 TBSP softened butter and remaining ginger.

In a medium microwave-safe bowl, combine carrots and a splash of water. Cover with plastic wrap. Poke a few holes in the plastic wrap and microwave until tender, 4-6 minutes. Drain any excess liquid from bowl, then stir in ginger butter and soy sauce (to taste).