Easy Skillet Meal

• 2 tbsp olive oil, divided
• 1 lb Mediterranean Chicken Breast Cubes or Raw Peeled & Deveined Shrimp or 12 oz Falafel Balls
• 2-3 tbsp Le Grand Pesto Sauce (plus 3 tbsp if using shrimp)
• 18 oz Skillet Veggie Kit*
• Kosher salt and freshly ground black pepper
• 1 lb Lemon Orzo Salad With Pine Nuts or Mediterranean Pasta Salad
• The Fresh Market Mini Chocolate Chip Cookies

Skillet Meal Veggie Kit

• 4 oz Red Bell Pepper
• 3 0z Red Onion
• 4 oz Yellow Squash
• 4 oz Zucchini Squash
• 3 oz Sliced Baby Bella

For Chicken:

Heat a large, heavy-bottomed skillet over medium-high. Add 1 tbsp olive oil and add the chicken. Cook, turning to brown on all sides, 7-9 minutes until cooked through. Remove chicken to a plate, cover with foil and set aside.

Return skillet to medium-high heat, add remaining 1 tbsp olive 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. Turn heat down to medium, add 2-3 tbsp pesto, and stir well to incorporate. Cook 1-2 minutes until everything is heated through.

For Shrimp:

Heat a large, heavy-bottomed skillet over medium-high. Add 1 tbsp olive 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. Turn heat down to medium, add 2-3 tbsp pesto, and stir well to incorporate. Cook 1-2 minutes until everything is heated through. Remove veggies to a plate and cover with foil to keep warm.

Return skillet to medium-high heat, add remaining 1 tbsp olive oil and add the shrimp. Cook 1 minute, turning to brown on all sides.

Turn heat down to medium, add 3 tbsp pesto and stir well to incorporate. Cook 1 more minute until heated through.

For Falafel:

OVEN: Preheat oven to 400°F. Line a sheet pan with aluminum foil or parchment. In a large bowl, mix the vegetables from the Skillet Veggie Kit with pesto and stir well to coat. Spread the seasoned vegetables on one half of the sheet pan in a single layer. Roast in the oven for 20 minutes. Remove from oven, add falafel balls, and continue roasting for 7-9 minutes until falafel is warmed through and vegetables are tender.

STOVETOP AND AIR FRYER: Preheat air fryer to 350°F. Meanwhile, heat a large, heavy-bottomed skillet over medium-high.

Add 1 tbsp olive 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. Turn heat down to medium, add pesto, and stir well to incorporate. Cook 1-2 minutes until everything is heated through. While vegetables are cooking, cook the falafel balls in the air fryer for 5 minutes until warmed through.

To Serve: Divide protein and vegetables among 4 plates. Serve alongside orzo salad or pasta salad.