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Chicken Marinade:

To Cook Chicken:

For Roasted Vegetables:

  • Mix peppers, cubes 200 g
  • Zucchini, cubes 200 g
  • Eggplant, cubes 200 g
  • Garlic, fresh, chopped

For Salads:

  1. Chicken Marinade:

    • Marinade chicken with paprika, Knorr Chicken 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 Best Foods French Dressing and mix well then transfer into serving bowl, Garnish salad with Chicken, herbs and Best Foods French Dressing.
  5. Chef’s Advice:

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