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Say hello to Knorr Taste Combos
These mouth-watering and nutritious meals are quick and easy to make at home. Try them now!
Don't miss our selection of Date Night recipes!
If you're looking for a green flag, look no further than these date night recipes that are sure to impress!

Date Night Steak Night
SERVES: 4 TOTAL TIME: 25min
- 3 tbsp (45mL). olive oil, divided
- 2 tsp (10mL) fresh rosemary leaves
- 1 Knorr® Beef Bouillon Cube, crumbled
- 3 cloves garlic, minced, divided
- 1/2 tsp (2mL) ground black pepper
- 1 lb (453.59g) top sirloin steak, or steak of your choice
- 1 small red onion, sliced
- 8 ounces (226g) broccoli rabe, trimmed and roughly chopped
- 1/4 cup (60g) chopped roasted red peppers
Combine 1 Tbsp (15mL) olive oil, rosemary, Knorr® Beef flavoured Bouillon Cube, 1 minced garlic clove, and pepper in medium bowl and crush with back of fork. Place steak(s) in bowl and press to adhere mixture, turning to coat.
Heat 1 Tbsp (15mL) olive oil in large nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes. Stir in broccoli rabe, roasted peppers and remaining garlic cloves and cook, stirring frequently, until broccoli rabe is crisp-tender, about 3 minutes. Remove from skillet and set aside.
Add remaining 1 Tbsp. (15mL) olive oil to same skillet and cook the marinated steak(s) for 5 minutes, turning once. Add vegetables back to skillet and cook, stirring vegetables occasionally, 3-5 minutes or until steak is desired doneness.

Fried Rice for Two
SERVES: 4 TOTAL TIME: 40min
- 1 tbsp (14g) PLUS 2 tsp (10g) vegetable oil, divided
- 1 cup (200g) uncooked regular or converted rice
- 2 cups (473 mL) water
- 1 lb. (0.45 kg) boneless, skinless chicken breast, cubed
- 1 Knorr® Chicken Bouillon Cube, divided
- 2 cups (250g) frozen stir-fry vegetables, thawed
- 1 tsp (5g). soy sauce
- 1 tsp (5g). gochujang paste (optional)
Heat 1 Tbsp (14g). oil in large nonstick skillet over medium-high heat. Add ½ of the Knorr® Chicken Flavor Bouillion Cube and mash with a spoon to create a paste. Add chicken and cook for 5-7 minutes, or until chicken is fully cooked and coated in the bouillon. Remove chicken from skillet.
Add 1 tsp (5g) of oil and rice to the skillet. Cook rice, stirring frequently for 2 minutes, or until rice is golden. Stir in water, and remaining Knorr® Chicken flavor Bouillon Cube.
Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender.
Stir in remaining 1 tsp (5g). oil, vegetables, soy sauce, and gochujang paste. Cook over medium-high heat, stirring frequently, 5 minutes or until rice is golden and vegetables are crisp-tender. Add cooked chicken to the skillet and continue cooking for an additional 3 minutes.

Ramen-tic Chicken Soup
SERVES: 8 TOTAL TIME: 25min
- 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.

Lemon Kissed Chicken
SERVES: 6 TOTAL TIME: 30min
- 1 cup flour
- 2 large eggs
- 1 lemon juice and grated peel
- 1 cup panko breadcrumbs
- 2 tbsp chopped parsley
- 1 1/2 Knorr® Chicken Bouillon Cube
- 1 tsp coarsely ground black pepper
- 1 tsp chopped rosemary
- 1 1/4 pounds thinly sliced chicken cutlets
- non-stick cooking spray
- 1 pint cherry tomatoes, halved
- 8 ounces baby arugula
- 1/4 thinly sliced red onion
- 2 tbsp vinaigrette dressing
- 1/4 cup Parmesan cheese shavings
Preheat oven to 450°F / 232°C. Coat parchment-lined rimmed baking sheet with no-stick cooking spray.
Spread flour on plate. Whisk eggs, lemon juice, and 1 crumbled Knorr® Chicken Bouillon cube in a shallow bowl. Combine breadcrumbs, parsley, lemon peel, pepper, rosemary, and ½ of a Knorr® Chicken Bouillon cube, crumbled, in another shallow bowl. Mix well.
Coat chicken cutlets first in flour, then eggs, then breadcrumbs.
Arrange the breaded cutlets on a prepared baking sheet. Spray liberally with no-stick cooking spray. Bake, turning once, until crumbs are golden, and chicken is thoroughly cooked, about 20 minutes.
Toss tomatoes, arugula, onion and dressing in bowl. To serve, top chicken with salad and shaved Parmesan. Serve with lemon wedges if desired.
Heat 1 Tbsp of extra virgin olive oil in large nonstick skillet over medium-high heat and cook chicken, turning once, until chicken is thoroughly cook and golden brown, about 5-7 minutes.
Spray the bottom of your air fryer with non-stick cooking spray, then add half of the chicken pieces, cooking 3 at a time.
Spray the tops of the chicken with non-stick cooking spray.
Air fry at 400°F / 205°C for 15 minutes. At the 7-minute mark, flip the chicken and spray the tops with more non-stick spray.
Remove the cooked chicken and set aside on a plate. Repeat the process for the remaining pieces.
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Chicken Ramen Noodle Soup
SERVES: 8 TOTAL TIME: 25min
Nothing beats a wholesome chicken ramen soup, that’s made extra delicious with Knorr.
- 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
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 Cheddar Broccoli Bowl
SERVES: 4 TOTAL TIME: 17min
Try the wholesome recipe that’s equal parts cheesy, tasty, and nutritious.
- 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
2 Packs 2 Easy Steps!
Preheat oven to 425°F (220°C) . Toss chicken, Knorr® Sidekicks® Fettuccine Alfredo Pasta Side Dish and garlic in 13 x 9-in. (3.5 L) baking dish. Stir in water, stirring well to separate noodles. Bake 20 minutes.
Remove baking dish from oven; stir in spinach and tomatoes. Sprinkle with mozzarella. Combine bread crumbs, Parmesan and olive oil in cup and sprinkle over top. Return to oven and bake 10 minutes until chicken is thoroughly cooked and top is lightly browned. Remove from oven and let cool 5 minutes before serving.

Chicken Alfredo Florentine
SERVES: 4 TOTAL TIME: 21min
Creamy Alfredo sauce meets nutritious spinach in this easy, delicious pasta dish.
- 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.

Chicken Soup
SERVES: 8 TOTAL TIME: 17min
This delicious Chicken Soup recipe has more flavour with less sodium, thanks to Knorr® Zero Salt Bouillon.
- 1 Tbsp. (15 mL) vegetable oil
- 2 medium onions, chopped
- 3 medium carrots, halved lengthwise, then sliced
- 3 ribs celery, sliced
- 8 cups (2 L) water
- 8 ounces (225 g) boneless, skinless chicken breasts, cut into 1-in/2.5 cm) chunks
- 8 ounces (225 g) boneless, skinless chicken thighs, cut into 1-in/2.5 cm. chunks
- 1/4 cup (60 mL) Knorr® Zero Salt Chicken Bouillon
- 4 ounces (125 g) uncooked egg noodles
- 1 can (540 mL) reduced-sodium red kidney beans, rinsed and drained
- 2 cups (500 mL) baby spinach leaves
Heat oil in large pot over medium-high heat and cook onion, carrots and celery, stirring occasionally, until onion is translucent, about 3 minutes.
Add water, chicken and Knorr® Zero Salt Chicken Bouillon and bring to a boil. Stir in noodles; reduce heat and boil gently until noodles are tender and chicken is thoroughly cooked, about 7 minutes.
Remove from heat and stir in beans and spinach; stir until spinach wilts.

Creamy Bacon Carbonara Pasta
SERVES: 4 TOTAL TIME: 30min
Made with chicken and fresh veggies, this pasta dish will win hearts at the table.
- 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.

Lemon Roast Chicken w. Potatoes & Shallots
SERVES: 6 TOTAL TIME: 2hours
Good food can be as delicious as fast food! Try Roasted Chicken that is bursting with flavour.
- 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.
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Lemon Pepper Chicken Cutlets
SERVES: 6 TOTAL TIME: 30min
Crispy, oven-baked Lemon Pepper Chicken, seasoned with Knorr Chicken Bouillon.
- 1 cup flour
- 2 large eggs
- 1 lemon juice and grated peel
- 1 cup panko breadcrumbs
- 2 tbsp chopped parsley
- 1 1/2 Knorr® Chicken Bouillon Cube
- 1 tbsp coarsely ground black pepper
- 1 tbsp chopped rosemary
- 1 1/4 thinly sliced chicken cutlets
- non-stick cooking spray
- 1 pint cherry tomatoes, halved
- 8 ounces baby arugula
- 1/4 thinly sliced red onion
- 2 tbsp vinaigrette dressing
- 1/4 cup Parmesan cheese shavings
Preheat oven to 450°F / 232°C. Coat parchment-lined rimmed baking sheet with no-stick cooking spray.
Spread flour on plate. Whisk eggs, lemon juice, and 1 crumbled Knorr® Chicken Bouillon cube in a shallow bowl. Combine breadcrumbs, parsley, lemon peel, pepper, rosemary, and ½ of a Knorr® Chicken Bouillon cube, crumbled, in another shallow bowl. Mix well.
Coat chicken cutlets first in flour, then eggs, then breadcrumbs.
Arrange the breaded cutlets on a prepared baking sheet. Spray liberally with no-stick cooking spray. Bake, turning once, until crumbs are golden, and chicken is thoroughly cooked, about 20 minutes.
Toss tomatoes, arugula, onion and dressing in bowl. To serve, top chicken with salad and shaved Parmesan. Serve with lemon wedges if desired.
Heat 1 Tbsp of extra virgin olive oil in large nonstick skillet over medium-high heat and cook chicken, turning once, until chicken is thoroughly cook and golden brown, about 5-7 minutes.
Spray the bottom of your air fryer with non-stick cooking spray, then add half of the chicken pieces, cooking 3 at a time.
Spray the tops of the chicken with non-stick cooking spray.
Air fry at 400°F / 205°C for 15 minutes. At the 7-minute mark, flip the chicken and spray the tops with more non-stick spray.
Remove the cooked chicken and set aside on a plate. Repeat the process for the remaining pieces.

- 1 Knorr® Chicken Bouillon Cube, halved
- 2 Tbsp. (35 mL) PLUS 1 tsp. olive oil, divided
- 5 (4 oz.) (5 (125 g)) boneless, skinless chicken breasts *
- 1/4 cup (60 mL) all-purpose flour
- 12 ounces (340 g) grape tomatoes, halved
- 3 cloves garlic, finely chopped
- 1 can (8 oz.) (236 mL) no salt added tomato sauce
- 1 cup (250 mL) water
- 1/4 cup (60 mL) heavy cream
- 1/2 tsp. (2 mL) dried oregano leaves
- 1/4 tsp. (1 mL) crushed red pepper flakes
- 3 cups (750 mL) baby spinach leaves
- 1 Tbsp. (15 mL) chopped fresh basil leaves
- Mash 1/2 Knorr® Chicken Bouillon Cube in small cup with 1 tsp. (5 mL) oil. Brush over top of chicken breasts then coat with flour, shaking off excess.
- Heat 1 Tbsp./15 mL oil in large nonstick skillet over medium-high heat. Add chicken and cook 6 minutes, turning once, until browned. Remove to a plate and set aside.
- Heat remaining 1 Tbsp./15 mL oil in same skillet over high heat and cook tomatoes, tossing occasionally until browned in spots, about 1 minute. Add garlic and cook over medium heat, stirring, until fragrant, about 30 seconds.
- Crumble remaining 1/2 Bouillon Cube into skillet. Stir in tomato sauce, water, heavy cream, oregano and red pepper flakes and bring to a boil over medium-high heat. Return chicken to skillet and cook over medium heat, turning chicken occasionally, until chicken is thoroughly cooked, about 4 minutes. Add spinach and toss until wilted.
- Remove from heat and sprinkle with basil.

Chicken Florentine Pasta Bake
SERVES: 6 TOTAL TIME: 40min
Creamy Alfredo sauce meets nutritious spinach in this easy, delicious pasta dish.
- 1 lb. (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
- 2 packages Knorr® Sidekicks® Fettuccine Alfredo Pasta Side Dish
- 1 clove garlic, finely chopped
- 3 cups water
- 4 packages (500 mL) slightly packed baby spinach leaves
- 2 cups (500 mL) halved grape tomatoes
- 1/4 cup (60 mL) shredded part-skim mozzarella cheese
- 1/4 cup (60 mL) plain panko bread crumbs
- 1 Tbsp. (15 mL) grated Parmesan cheese
- 1 Tbsp. (15 mL) olive oil
2 Packs 2 Easy Steps!
Preheat oven to 425°F (220°C) . Toss chicken, Knorr® Sidekicks® Fettuccine Alfredo Pasta Side Dish and garlic in 13 x 9-in. (3.5 L) baking dish. Stir in water, stirring well to separate noodles. Bake 20 minutes.
Remove baking dish from oven; stir in spinach and tomatoes. Sprinkle with mozzarella. Combine bread crumbs, Parmesan and olive oil in cup and sprinkle over top. Return to oven and bake 10 minutes until chicken is thoroughly cooked and top is lightly browned. Remove from oven and let cool 5 minutes before serving.

Perfect Classic Burger
SERVES: 6 TOTAL TIME: 15min
This classic burger recipe is simple, delicious, and perfect for BBQ occasions!
- 1 cube Knorr® Beef Bouillon, crumbled
- 4 tsp. (20 mL) oil, divided
- ¾ cup (185 mL) finely chopped yellow onion
- 1 ½ lb. (680 g) extra lean ground beef
- 6 Multigrain thin buns or Sprouted Multigrain Buns
- 12 pieces lettuce
- 12 slices tomato
- Mash crumbled Knorr® Beef Bouillon Cube with 1 ½ tsp. (7 mL) oil in small cup until blended. Scrape into medium bowl; add onions and mix well. Add ground beef and mix until well blended. Shape into 6 patties.
- Heat outdoor grill. Brush patties with remaining oil and grill, turning as needed, 8 to 10 minutes or until desired doneness.
- Assemble burgers on buns with lettuce and tomatoes.
Tip: These delicious burgers can also be cooked inside in a nonstick skillet.

Chicken Tacos w. Avocado Corn Salsa
SERVES: 12 TOTAL TIME: 22min
Cook up these mouth-watering Chicken Tacos served with a delicious grilled corn salsa.
Salsa:
- 2 cups (500 mL) grilled corn kernels
- 1 large tomato, diced
- 1 large avocado, diced
- 1/3 cup (85 mL) finely diced red onion
- ¼ cup (60 mL) chopped cilantro
- 3 Tbsp (45 mL) fresh lime juice
- 2 Tbsp. (30 mL) olive oil
Tacos:
- 1 ½ lbs. (680 g) boneless, skinless chicken breasts,
cut into 2-inch (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
- For Salsa, combine all Salsa ingredients in a medium bowl and toss.
- For 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, additional cilantro leaves and some sliced radishes if desired. Serve tacos with the salsa and enjoy!

Perfect Steak Rub
SERVES: 4 TOTAL TIME: 20min
Turn that beef from meh to mmm in just a few minutes with this perfect tasty beef rub recipe.
- 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.
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