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Little Big Meal Landing Page Hero

Little Big Meal Hero

Easy to prepare, our dinner deal can feed a family of four without eating your budget. Pick one up today!

# Chicken or Pork Mediterranean Pitas

__OVEN:__ Preheat oven to 425°F. On a sheet pan lined with aluminum foil or parchment, arrange the chicken or pork on one side of the sheet pan in a single layer. In a large bowl, mix the vegetables from the Skillet Veggie Kit with olive 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 20-25 minutes until meat is cooked through and vegetables are tender.

__STOVETOP:__ 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. Remove vegetables to a plate and cover with foil to keep warm. Return the skillet to medium-high heat, add the remaining 1 tbsp olive oil* and add the chicken or pork. Cook, turning to brown on all sides, 7-9 minutes until cooked through.

__AIR FRYER:__ Preheat air fryer to 400°F. Add the Skillet Veggie Kit to a large bowl, add 2 tbsp olive oil* and season with salt and pepper*, tossing well to combine. Add the chicken or pork to the bowl with the vegetables and stir well with a large spoon to incorporate. Working in batches, add half the meat and vegetables in an even layer in the air fryer basket and cook for 10 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 Pita:__ Ready to eat. Heating instructions below, if desired.

__OVEN:__ Preheat oven to 400°F. Wrap pitas in foil and place in the oven for 5-10 minutes until warmed through.

__MICROWAVE:__ Place pitas on a plate and cover with a damp paper towel. Microwave 20-30 seconds until warmed through.

__STOVETOP (for crispier pita):__ Heat a large, heavy-bottomed skillet over medium. Toast pitas on the skillet one at a time, turning to warm evenly, 30 seconds to 1 minute each. Place warm pitas on a plate and cover with foil to keep warm. Repeat until all pitas are warmed.

*Air fryer warming not recommended for pita.*

__To Serve:__ Portion chicken or pork and vegetables onto 4 plates. Serve with pita bread and tzatziki or hummus and orzo salad or pasta salad.

- 1.5 lb Mediterranean Chicken Breast or Chimichurri Pork Tenderloin Cubes
- Skillet Veggie Kit
- 1-2 tbsp olive oil*
- Kosher salt and freshly ground pepper*
- White Pita Bread
- The Fresh Market Original Hummus or Le Grand Tzatziki Sauce
- Lemon Orzo Salad With Pine Nuts or Mediterranean Pasta Salad

Mediterranean Pitas

In this week's Little Big Meal, we feature our Mediterranean Pitas. Choose your protein, add fresh veggies, and top with your choice of sauce. Serve with our Lemon Orzo Salad or Mediterranean Pasta Salad and pita for a delicious meal for 4!

Mediterranean Pitas on plate with lemon orzo salad with pine nuts

Mediterranean Pitas_LBM

TOPPER: The Fresh Market Original Hummus (12 oz) or Le Grand Tzatziki Sauce (7 oz)

SIDE: Lemon Orzo Salad With Pine Nuts or Mediterranean Pasta Salad (1.5 lb)

PROTEIN: Mediterranean Chicken Breast or Chimichurri Pork Cubes  (1.5 lb)

# For Chicken or Pork Cutlets: 

__Oven:__ Preheat to 400°F. Place cutlets on a lined baking sheet and bake for 20-25 minutes until cooked through.**

__Stovetop:__ Heat canola oil* in a large cast-iron skillet or heavy bottomed pan over medium heat, until shimmering. Carefully place the cutlets in the pan one at a time and cook, turning once, 8-10 minutes for chicken or 7-8 minutes for pork, until cooked through.**

__Air Fryer:__ Preheat to 375°F. Place cutlets in the basket or rack in a single layer and cook, turning once, 10-14 minutes, until cooked through.**

# For Bread Shrimp Cutlets: 

__Air Fryer (preferred method):__ Preheat to 375°F. Place shrimp cutlets in single layer in the air fryer basket or rack and cook for 7-10 minutes until cooked through.

__Oven:__ Preheat to 400°F. Place shrimp cutlets on a sheet tray and bake for 10-15 minutes until cooked through.**

*Stovetop heating not recommended.*

__For Macaroni & Cheese:__ Remove macaroni & cheese into a microwave-safe bowl and cover. Microwave on high heat 3-4 minutes until warmed through, or until internal temperature reaches 165°F.

__For Veggie Steamer Bag:__ Microwave the veggie steamer bag according to package directions. Caution: Steamer bag will be hot and may release steam when opened.

__For Yeast Rolls:__ (Ready to eat. Heating instructions follow, if desired.) Wrap yeast rolls in foil and place in 350°F oven for 5-10 minutes until warmed through.

__To Serve:__ Divide cutlets, macaroni & cheese and veggies onto 4 plates. Serve alongside yeast rolls and BBQ sauce.

**Cook chicken to internal temperature of 165°F and pork or shrimp to internal temperature of 145°F.

- 1/4 c canola oil*
- Pecan-Crusted Chicken or Pork Cutlets, Nashville Hot Chicken Cutlets or Breaded Shrimp Cutlets
- Macaroni & Cheese
- Veggie Steamer Bag of choice
- 6 yeast rolls
- Rufus Teague BBQ Sauce


Crispy Cutlets

Plate crispy chicken with skillet veggies and creamy mac, or go fresh with pesto pasta salad. Add a warm yeast roll and set the table and turn dinner into something special.


Little Big Meal Crispy Cutlets

VEGGIE: Broccoli With Sea Salt Butter (17 oz) or Green Beans With Salt & Pepper Butter Steamer Bag (16 oz)

PROTEIN: Pecan-Crusted Chicken or Pork Cutlets, Nashville Hot Chicken Cutlets or Breaded Shrimp Cutlets (4 ct)

This meal is available __January 21-27__. Click the button below to buy the current Little Big Meal for curbside pickup.

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