Mince garlic. Finely chop green onions. Slit peppers into quarters and slice into 1/4 inch thick pieces. If not using cherry tomatoes, cut tomatoes into 1/2 inch chunks.

Grate parmesan and ground nutmeg (if using fresh nutmeg).

Heat a pan on medium high heat. Add olive oil. Once hot, add garlic, green onion, and peppers.

Cook the peppers, onions, and garlic for a couple minutes, then add the tomatoes.

Once the peppers have softened and the tomatoes have shrunk slightly (a few minutes), remove the vegetables and set aside.

After removing the vegetables add the chicken to the pan. Cover both sides of the chicken in black pepper and a pinch of salt.

Brown the chicken on both sides and turn the heat down to medium low.

Once the chicken is cooked inside cover both sides in nutmeg and parmesan. Mix in the pesto and the vegetables that were set aside back into the pan. Turn off the heat and serve.