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Taste Combo



Knorr Taste Combos

Say goodbye to fast food and hello to Knorr Taste Combos. These mouth-watering and nutritious meals are quick and easy to make at home in just 30 minutes. Try them now!

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Try these amazing Taste Combo recipes

Chicken Ramen Noodle Soup

Chicken Ramen Bowl


  • 2 Tbsp. (40 mL) PLUS 2 tsp. vegetable oil, divided
  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into bite-size chunks
  • 6 ounces (180 g) mushrooms, (preferably shiitake mushroom caps), sliced
  • 2/3 cup (150 mL) diagonally sliced carrots
  • 6 large green onions, sliced, whites and greens separated
  • 2 Tbsp. (30 mL) grated fresh ginger
  • 2 Tbsp. (30 mL) minced garlic
  • 8 cups (2 L) water
  • 1 1/2 Knorr® Chicken Bouillon Cubes
  • 6 ounces (180 g) ramen noodles, (Chinese noodles)
  • 4 ounces (125 g) bok choy, sliced, about 1 1/2 cups/375 mL
  • Heat 2 Tbsp. (30 mL) oil in large pot over medium-high heat and cook chicken, turning occasionally, until browned, about 4 minutes. Remove to plate and set aside.
  • Heat remaining 2 tsp. (10 mL) oil in same pot over medium heat and cook mushrooms, carrots, white part of onions, ginger and garlic, stirring frequently, 3 minutes or until vegetables soften slightly. Add water and Knorr® Chicken Bouillon Cubes and bring to a boil, stirring to dissolve Bouillon.
  • Add ramen noodles and bok choy and simmer 2 minutes, breaking up ramen noodles with a spoon. Stir in cooked chicken and any juices and simmer 1 minute or until noodles and vegetables are tender and chicken is thoroughly cooked.
  • Spoon into bowls and sprinkle with green onions.
Chicken cheddar broccoli bowl

Chicken Cheddar Broccoli Bowl


  • 1 pouch Knorr® Sidekicks® Cheddar & Broccoli Rice & Vermicelli Side Dish
  • 1 Tbsp. (15 mL) vegetable oil
  • 1 lb. (450 g) boneless, skinless chicken breasts
  • 1/2 large red onion
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 cup (250 mL) halved grape tomatoes
  • 1 Tbsp. (15 mL) chopped fresh parsley leaves
  • Cook Knorr® Sidekicks® Cheddar & Broccoli Rice & Vermicelli Side Dish in 2-quart (2 L) saucepan according to package directions.
  • While Rice is cooking, heat oil in large skillet over high heat. Cut chicken into bite-sized pieces and slice red onion, reserving 1 Tbsp. chopped red onion for garnish. Add chicken and sliced onion to skillet and cook 5 minutes, stirring occasionally, until chicken is thoroughly cooked. Remove from skillet.
  • While chicken is cooking, slice zucchini and squash. Add to same skillet and cook, stirring occasionally, until lightly browned about 3 minutes. Stir in halved grape tomatoes.
  • Return chicken to skillet and combine with squashes and cooked Rice. Garnish with reserved chopped red onion and chopped parsley.
chicken tacos

Chicken Tacos


  • Tacos
  • 2 lbs. (1 kg) boneless, skinless chicken breasts, cut into 2-in./5 cm strips
  • 2 cloves garlic, finely chopped
  • 3 Tbsp. (45 mL) vegetable oil
  • 2 Tbsp. (30 mL) finely chopped fresh cilantro
  • 4 Tbsp. (60 mL) Knorr® Zero Salt Chicken Bouillon
  • 4 tsp. (20 mL) fresh lime juice
  • 24 corn tortillas
  • 1 cup (250 mL) fresh cilantro leaves
  • 1 medium onion, diced
  • RICE:
  • 1 cup (250 mL) uncooked brown rice
  • 2 1/2 cups (625 mL) water
  • SALAD:
  • 6 cups (1.5 L) mixed salad greens
  • 1 large tomato, cut in wedges
  • 6 Tbsp. olive oil
  • 3 Tbsp. (45 mL) balsamic vinegar
  • Start by cooking the brown rice in water according to package directions.
  • About 10 minutes before rice should be cooked, begin to prepare your tacos. Grab a large bowl and toss your chicken with garlic, vegetable oil, chopped cilantro and Knorr® Zero Salt Chicken Bouillon.
  • Now, get your large skillet nice and hot and cook your chicken until done, about 9 minutes. Don't forget to give it a stir to brown all sides. Sprinkle with lime juice and you're done.
  • Have your family build their own tacos. Start by stacking 2 tortillas topped with chicken, cilantro leaves and diced onion.
  • Finally, toss the salad greens, tomato wedges, and oil and vinegar in a salad bowl.
  • Serve tacos with salad and rice.
Lemon Roast Chicken

Lemon Roast Chicken


  • 6 Tbsp. (90 mL) margarine, divided
  • 2 Knorr® Chicken Bouillon Cube (3)
  • 1 medium lemon, juiced (about 2-1/2 Tbsp./ 37 mL), rind reserved
  • 1 whole chicken ** (about 5-1/2-lbs./2.5 kg)
  • 1 1/2 lbs. (675 g) new potatoes, scrubbed
  • 12 ounces (350 g) shallots (about 6 medium), halved, if large
  • Preheat oven to 375° F/190 C. Combine 4 Tbsp. (60 mL) margarine, Knorr® Chicken Bouillon Cubes and lemon juice in small microwave-safe bowl. Cover and microwave at HIGH 30 seconds; stir until Bouillon is dissolved. Cool slightly.
  • Place chicken in large roasting pan and place squeezed lemon rind into cavity. Evenly spoon Bouillon mixture over chicken. Toss potatoes, shallots and remaining 2 Tbsp. (30 mL) margarine in large bowl. Arrange around chicken in roasting pan.
  • Roast 1 hour. Baste chicken with pan juices and stir vegetables; continue roasting, basting chicken and stirring vegetables occasionally, until vegetables are tender and instant read thermometer inserted in thickest part of chicken thigh reaches 165° (75 C), about 45 minutes.
  • Remove vegetables and chicken to serving platter; serve.

Best Ever Juicy Burger

Best Ever Juicy Burger


  • 1/2 cup (125 mL) Hellmann's® Real Mayonnaise
  • 1/2 cup (125 mL) plain dry bread crumbs
  • 1 pouch Knorr® Recipe Onion Soup Mix
  • 2 lbs. (1 kg) ground beef or ground turkey
  • 8 hamburger buns
  • COMBINE Mayonnaise, bread crumbs and Soup Mix in bowl.
  • MIX Mayonnaise mixture into ground beef; shape into 8 patties.
  • GRILL or broil until done. Serve burgers on buns.
Chicken Alfredo Florentine

Chicken Alfredo Florentine


  • 1 lb. (450 g) boneless, skinless chicken breasts
  • 1 Tbsp. (15 mL) olive oil
  • 1 can (398 mL) no-salt added diced tomatoes with basil and oregano, drained
  • 1 cup (250 mL) water
  • 1/2 cup (125 mL) lowfat milk
  • 1 pouch Knorr® Sidekicks® Fettuccine Alfredo Pasta Side Dish
  • 2 cups (500 mL) baby spinach leaves
  • 2 Tbsp. (30 mL) grated Parmesan cheese
  • Cut chicken into bite-sized pieces. Heat oil in large nonstick skillet over high heat and cook chicken until browned, about 1-1/2 minutes.
  • Add diced tomatoes, water, milk and Knorr® Sidekicks® Fettuccine Alfredo Pasta Side Dish. Cover and boil 6 minutes.
  • Stir in spinach; continue cooking 2 more minutes. Sprinkle with grated Parmesan.
Perfect Steak Rub

Perfect Steak Rub


  • 1 Knorr ® Beef Bouillon Cube (s), crumbled
  • 1 Tbsp. (15 mL) olive oil
  • 1 lb. (500 g) beef
  • Blend crumbled Knorr® Beef Bouillon Cube(s) with olive oil, mashing with a fork until well combined. Rub on meat and prepare as desired by grilling, broiling or sautéing.
Creamy Bacon Carbonara Pasta

Creamy Bacon Carbonara Pasta


  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 Tbsp. (30 mL) oil, divided
  • 1 clove garlic, chopped
  • 1 pouch Knorr Sidekicks® Creamy Bacon Carbonara Pasta Side Dish
  • 8 ounces (227 g) rapini *, cut into 1-inch/2.5 cm pieces (about 4 cups/1 L) OR 8 oz. (227 g) broccoli florets (about 4 cups/1 L)
  • Season chicken, if desired, with salt and pepper. Heat 1 tablespoon (15 mL) oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes; remove and set aside.
  • Heat remaining 1 tablespoon (15 mL) oil in same skillet over medium heat and cook garlic, stirring, until garlic is fragrant, about 30 seconds. Add 1 cup (250 mL) water and 1 cup (250mL) milk and bring to a boil. Stir in Knorr Sidekicks® Creamy Bacon Carbonara Pasta Side Dish and cook covered according to package directions, adding rapini during the last 5 minutes of cook time.
  • Stir in chicken and serve garnished, if desired, with toasted chopped walnuts and grated Parmesan cheese.



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