Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry

Ingredient(s) used more than once: garlic salt

Steak and Pork 145° F (rest cooked meat, 3 minutes) |

Seafood 145° F |

Chicken 165° F |

Ground Beef 160° F |

Ground Turkey 165° F |

Ground Pork 160° F

Start the Chicken Pat chicken dry, and season both sides with half the garlic salt (reserve remaining for vegetables) and a pinch of pepper.Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed on one side until browned, 5-7 minutes.Chicken will finish cooking in a later step.While chicken cooks, cook vegetables.If using sirloin steaks, pat dry and season both sides same amount. Follow same instructions and cook undisturbed on one side until browned, 5-7 minutes. Steak will continue cooking in a later step.

Cook the Vegetables Halve tomatoes.Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add green beans and 2 Tbsp. water to hot pan, Cover, and cook until starting to soften, 5 minutes.Uncover, and add tomatoes, remaining garlic salt, and a pinch of salt and pepper. Stir occasionally until tomatoes have softened and green beans are tender, 3-5 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.While vegetables cook, finish chicken.

Finish the Chicken Flip chicken and top each breast evenly with pesto and mozzarella. Cover, and cook until cheese is melted and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner.If using sirloin steaks, follow same instructions and cook until cheese is melted and steak reaches a minimum internal temperature of 145 degrees, 5-7 minutes.

Finish the Dish Plate dish as pictured on front of card, garnishing vegetables with Parmesan. Bon appétit!