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__For Chicken:__

*STOVETOP:* Heat a large, heavy-bottomed skillet over medium-high. Add 1 tbsp vegetable oil and the Skillet Veggie Kit. Season with salt and pepper to taste, and cook, stirring occasionally, 6-8 minutes until vegetables are tender and lightly brown. Remove vegetables to a plate and cover with foil to keep warm. Return the skillet to medium-high heat, add the remaining 1 tbsp vegetable oil and add the chicken. Cook, turning to brown on all sides, 7-9 minutes until cooked through.

*OVEN:* Preheat oven to 425°F. On a sheet pan lined with aluminum foil or parchment, arrange the chicken on one side of the sheet pan in a single layer. In a large bowl, mix the vegetables from the Skillet Veggie Kit with vegetable oil and season with salt and pepper to taste. Spread the seasoned vegetables on the other side of the same sheet pan with the chicken or pork in a single layer. Roast in the oven for 20 minutes until chicken is cooked through and vegetables are tender.

*AIR FRYER:* Preheat air fryer to 400°F. Add the Skillet Veggie Kit to a large bowl, add 2 tbsp vegetable oil and season with salt and pepper, tossing well to combine. Add the chicken to the bowl with the vegetables and stir well with a large spoon to incorporate. Working in batches, add half the chicken and vegetables in an even layer in the air fryer basket and cook for 8 minutes, shaking the basket halfway through, until meat is cooked through and vegetables are tender. Remove the cooked meat and vegetables to a plate and cover with foil to keep warm. Repeat until you have cooked all the meat and vegetables. 

__For Steak:__

*STOVETOP:* Heat a large, heavy-bottomed skillet over medium-high. Add 1 tbsp vegetable oil and add the Skillet Veggie Kit. Season with salt and pepper to taste, and cook, stirring occasionally, 6-8 minutes until vegetables are tender and lightly brown. Remove vegetables to a plate and cover with foil to keep warm. Return the skillet to high heat, add the remaining 1 tbsp oil and add the steak. Cook, turning to brown on all sides, 4-5 minutes until cooked to desired temperature.

*OVEN:* Preheat oven to 425°F. Line a sheet pan with aluminum foil or parchment paper. In a large bowl, mix the vegetables from the Skillet Veggie Kit with vegetable oil and season with salt and pepper to taste. Spread the seasoned vegetables on one half of the sheet pan in a single layer and roast in the oven for 15 minutes. Remove sheet pan from the oven and place the steak strips on the empty half of the sheet pan in a single layer. Continue roasting for 5-10 minutes until steak is cooked to desired temperature and vegetables are tender. 

*AIR FRYER:* Preheat air fryer to 400°F. Add the Skillet Veggie Kit to a large bowl, add 2 tbsp vegetable oil and season with salt and pepper, tossing well to combine. Working in batches, add half the vegetables in an even layer in the air fryer basket and cook for 6 minutes. Shake the basket, and then place half the steak on top of the vegetables and continue cooking 3-5 minutes until steak is cooked to desired temperature. Remove the cooked steak and vegetables to a plate and cover with foil to keep warm. Repeat until you have cooked all the steak and vegetables. 

__For Daring Plant Chicken Pieces:__

*STOVETOP:* In a nonstick pan over medium-high heat, add 1 tbsp vegetable oil and add the Skillet Veggie Kit. Season with salt and pepper to taste, and cook, stirring occasionally, 6-8 minutes until vegetables are tender and lightly brown. Remove vegetables to a plate and cover with foil to keep warm. Return the pan to medium heat and add 1 tbsp vegetable oil. Cook Daring Plant Chicken Pieces from frozen, 5-6 minutes, turning occasionally, until golden brown.

Oven or air fryer not recommended for Daring Plant Chicken Pieces.

__For Ancho Chipotle Potatoes:__

*MICROWAVE:* Remove potatoes from packaging into a microwave-safe container. Cover and heat on high for 2-3 minutes or until internal temperature reaches 165°F.

*OVEN:* Preheat oven to 350°F. Place potatoes in a single layer on a baking sheet lined with aluminum foil or parchment paper and bake for 15-20 minutes or until internal temperature reaches 165°F.

*AIR FRYER:* Preheat air fryer to 400°F. Add potatoes to air fryer basket and cook for 5 minutes or until internal temperature reaches 165°F.

__For Jalapeno Corn Adobo Rice:__

*MICROWAVE:* Remove potatoes from packaging into a microwave-safe container. Cover and heat on high for 2-3 minutes or until internal temperature reaches 165°F.

__To Serve:__

Portion protein and vegetables onto 4 plates. Serve with ancho chipotle potatoes or jalapeno corn adobo rice on the side.

- 16 oz Chimichurri Chicken Breast Strips or Carne Asada Steak Strips or 8 oz Daring Plant Chicken Pieces 
- 18 oz Skillet Veggie Kit 
- 1-2 tbsp vegetable oil*
- Kosher salt and freshly ground black pepper*
- 1.5 lbs Ancho Chipotle Potatoes or Jalapeño Corn Rice


South American Skillet Meal

In this week's Little Big Meal, we feature our NEW South American Skillet Meal. Choose your protein, add fresh veggies, and finish with a side of Ancho Chipotle Potatoes or Roasted Corn Jalapeño Rice.

South American Skillet LBM

CHOOSE ONE: Chimichurri Chicken Breast Strips (16oz), Carne Asada  Steak Strips (16oz), or Daring Original Plant Chicken Pieces (8 oz)

CHOOSE ONE: Ancho Chipotle Potatoes or Roasted Corn Jalapeño Rice (1.5 lb)

Cook pasta according to package instructions.

Meanwhile, add the sauce to a medium saucepan and bring to a low simmer to warm through.

While sauce simmers, add ¼ cup vegetable oil to a cast-iron skillet or heavy-bottomed sauté pan over medium heat until hot, 2-3 minutes. Carefully add the chicken cutlets and pan-fry on both sides until golden brown, 4-5 minutes per side, until cooked through. Cook the chicken in batches if necessary, so as not to crowd the pan. Remove to a paper towel-lined plate.

Microwave steamer bag according to package directions.

Place cooked chicken in a single layer in a shallow baking pan and top each chicken cutlet with a spoonful of sauce followed by an even layer of cheese. Reserve remaining sauce.

Preheat broiler to high with rack 6 inches from heating element. Broil the chicken cutlets until cheese is golden brown and sauce begins to bubble, about 2-3 minutes. Remove from oven.

Add cooked pasta to remaining sauce in the saucepan and stir well until pasta is thoroughly coated.

To serve, divide the pasta onto 4 serving plates. Place the chicken cutlets on top and serve alongside asparagus. Top with fresh basil if desired.

__If using Impossible Meatballs__, add frozen meatballs to sauce in a saucepan. Bring to a simmer, cover and simmer over medium heat for 20 minutes. Meanwhile, cook the pasta according to package instructions. To serve, spoon the meatballs and sauce over cooked pasta and top with cheese, with asparagus on the side and topped with optional fresh basil.

- 4 breaded chicken cutlets or Impossible Meatballs
- ¼ cup vegetable oil*
- Kosher salt*
- 1/2 box De Cecco Pasta of choice
- 24 oz jar Carbone Pasta Sauce
- Asparagus With Red Peppers Steamer bag
- 1 bag The Fresh Market Shredded Mozzarella Cheese
- Fresh basil*


Chicken Parmesan

The best way to enjoy a classic recipe is to keep it simple. The chicken and cheese should be a gorgeous golden-brown hue when finished. See below for step-by-step instructions on how to cook our chicken parmesan to perfection.  

Chicken Parmesan LBM

GET ONE: Parmesan Breaded Chicken Cutlets (4 ct) or Impossible Meatballs (14 oz)

GET ONE: Asparagus with Red Peppers Steamer Bag (16 oz) 

CHOOSE ONE: The Fresh Market Shredded Cheese (7-8 oz, choose from select varieties) or Follow Your Heart Shredded Mozzarella (7 oz)

GET ONE: Carbone Pasta Sauce (24 oz, choose from all varieties)

GET ONE: De Cecco Pasta (16 oz, choose from all varieties)

Enjoy last week’s featured recipes and more Little Big Meal favorites!

Primavera LBM

Street Tacos LBM

Mediterranean Pitas LBM

Delicious Easy Meals | Seasonal Ingredients

Premium Choice First Cut New York Strip Steak

USDA Prime First Cut New York Strip Steak

Boneless Rainbow Trout Fillets

Wild Atlantic Oysters

Premium Orchids

Calla Lilies

Tomatoes on the Vine

Strawberries

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South American Skillet Meal

Chicken Parmesan

Think Deliciously

Lobster Rolls

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Grilled Peach and Burrata Salad