Mediterranean Pitas

• 1 lb Mediterranean Chicken Breast or Chimichurri Pork Tenderloin Cubes or Falafel
• Skillet Veggie Kit*
• 1-2 tbsp olive oil, divided
• 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

Skillet Veggie Kit:

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

Recipe 1: 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.

Recipe 2: Falafel Pitas

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 olive oil and season with salt and pepper to taste. 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, 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. While vegetables are cooking, cook the falafel in the air fryer for 5 minutes until warmed through.

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 falafel and vegetables onto 4 plates. Serve with pita bread and tzatziki or hummus and orzo salad or pasta salad.