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 Meal Veggie Kit Kosher salt and freshly ground black pepper
• 1 lb Lemon Orzo Salad With Pine Nuts or Mediterranean Pasta Salad

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 Le Grand Pesto Sauce, 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 Le Grand Pesto Sauce, 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 Le Grand 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 Le Grand 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 mediumhigh. 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 LeGrand 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.