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Chicken Marinade:

To Cook Chicken:

For Roasted Vegetables:

  • Mix peppers, cubes 200.0 g
  • Zucchini, cubes 200.0 g
  • Eggplant, cubes 200.0 g
  • Garlic, fresh, chopped

For Salads:

  • Tomato wedges 200.0 g
  • Parsley, leaves 50.0 g
  • Rocket Leaves 200.0 g
  • Cucumber, diced 200.0 g
  • Spring onions, sliced 100.0 g
  • Olives black 50.0 g
  • French dressing 250.0 g
  • Basil, fresh 15.0 g
  • Fresh coriander, chopped 15.0 g
  1. Chicken Marinade:

    • Marinade chicken with paprika, Knorr Professional Chicken Stock Powder, garlic crushed and oil.
  2. To Cook Chicken:

    • Heat oil in a non-stick pan, once the oil is hot add chicken into the pan cook for 2 minutes each side and finish it in oven for 8 minutes 175°C.
  3. For Roasted Vegetables:

    • Season Mix peppers, Zucchini, Eggplant with oil, garlic, salt and roast in oven for 15 minutes at temperature 175°C.
  4. For Salads:

    • Add the Remaining ingredients into mixing bowl, add the roasted vegetables add half of French dressing and mix well then transfer into serving bowl, Garnish salad with Chicken, herbs and French dressing.
  5. Chef’s Advice:

    • For Juicy Chicken Use Knorr Professional Chicken Stock Powder Instead of Salt.