South American Skillet Meal

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 Roasted Corn Jalapeño Rice:

MICROWAVE: Remove rice 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 roasted corn jalapeño rice on the side.