Knorr Taste Combos – Affordable & Balanced 30-Minute Meals for Canadian Families | Knorr CA

Serve up the flavour this season with Knorr Taste Combos

Date Night Steak Night with Knorr Beef Bouillon

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 a medium bowl. Crush with the back of a fork to create a paste. Place steak(s) in the bowl and press to adhere the mixture, turning to coat evenly.
Heat 1 Tbsp (15mL) olive oil in a large nonstick skillet over medium-high heat. Cook the onion, stirring occasionally, for 2 minutes. Stir in the broccoli rabe, roasted peppers, and remaining garlic cloves. Continue cooking, stirring frequently, until the broccoli rabe is crisp-tender, about 3 minutes. Remove from the skillet and set aside.
Add the remaining 1 Tbsp. (15mL) olive oil to the same skillet. Cook the marinated steak(s) for 5 minutes, turning once. Return the vegetables to the skillet and cook, stirring occasionally, for 3-5 minutes or until the steak reaches your desired doneness.

Chicken Fried Rice for two with Knorr Chicken Bouillon

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 a large nonstick skillet over medium-high heat. Add ½ of the Knorr® Chicken Flavor Bouillon Cube and mash with a spoon to create a paste. Add chicken and cook for 5-7 minutes, or until the chicken is fully cooked and coated in the bouillon. Remove chicken from the skillet.
Add 1 tsp (5g) of oil and rice to the skillet. Cook the rice, stirring frequently for 2 minutes, or until the rice is golden. Stir in water and the remaining Knorr® Chicken flavor Bouillon Cube.
Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 20 minutes or until the rice is tender.
Stir in the remaining 1 tsp (5g) oil, vegetables, soy sauce, and gochujang paste. Cook over medium-high heat, stirring frequently, for 5 minutes or until the rice is golden and vegetables are crisp-tender. Add the cooked chicken to the skillet and continue cooking for an additional 3 minutes.

Knorr Chicken Ramen Noodle Soup

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 a large pot over medium-high heat. Cook chicken, turning occasionally, until browned, about 4 minutes. Remove to a plate and set aside.
Heat the remaining 2 tsp. (10 mL) oil in the same pot over medium heat. Cook mushrooms, carrots, the white part of the onions, ginger, and garlic, stirring frequently, for 3 minutes or until the vegetables soften slightly. Add water and Knorr® Chicken Bouillon Cubes and bring to a boil, stirring to dissolve the Bouillon.
Add ramen noodles and bok choy and simmer for 2 minutes, breaking up the ramen noodles with a spoon. Stir in the cooked chicken and any juices and simmer for 1 minute or until the noodles and vegetables are tender and the chicken is thoroughly cooked.
Spoon into bowls and sprinkle with green onions.

Lemon Kissed Chicken Cutlets 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 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 a parchment-lined rimmed baking sheet with no-stick cooking spray.
Spread flour on a 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 the 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 a bowl. To serve, top chicken with salad and shaved Parmesan. Serve with lemon wedges if desired.
Alternatively, heat 1 Tbsp of extra virgin olive oil in a large nonstick skillet over medium-high heat and cook chicken, turning once, until chicken is thoroughly cooked and golden brown, about 5-7 minutes.
For air frying, 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.

Knorr Chicken Ramen Noodle Soup for winter

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 a 2-quart (2 L) saucepan according to package directions.
While the rice is cooking, heat oil in a 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 the skillet and cook for 5 minutes, stirring occasionally, until the chicken is thoroughly cooked. Remove from the skillet.
While chicken is cooking, slice zucchini and squash. Add to the same skillet and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in halved grape tomatoes.
Return chicken to the skillet and combine with squashes and cooked rice. Garnish with reserved chopped red onion and chopped parsley.

Farm Stand Chicken Cheddar Broccoli Bowl with Knorr Sidekicks

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 a 13 x 9-in. (3.5 L) baking dish. Stir in water, stirring well to separate noodles. Bake for 20 minutes.
Remove baking dish from oven; stir in spinach and tomatoes. Sprinkle with mozzarella. Combine bread crumbs, Parmesan, and olive oil in a cup and sprinkle over top. Return to oven and bake for 10 minutes until the chicken is thoroughly cooked and the top is lightly browned. Remove from oven and let cool for 5 minutes before serving.

Knorr 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 a 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 for 6 minutes.
Stir in spinach; continue cooking for 2 more minutes. Sprinkle with grated Parmesan.

Knorr Chicken Soup with 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 a large pot over medium-high heat. Cook onion, carrots, and celery, stirring occasionally, until the 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 the noodles are tender and the chicken is thoroughly cooked, about 7 minutes.
Remove from heat and stir in beans and spinach; stir until the spinach wilts.

Creamy Bacon Carbonara Pasta with Chicken & Rapini

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 a large nonstick skillet over medium-high heat. Cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes; remove and set aside.
Heat the remaining 1 tablespoon (15 mL) oil in the same skillet over medium heat. Cook garlic, stirring, until 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.

Knorr Lemon Roast Chicken with Potatoes & Shallots

Flavorful Lemon Roast Chicken with Potatoes & Shallots

SERVES: 6 TOTAL TIME: 2hours

Good food can be as delicious as fast food! Try this Roasted Chicken recipe that is bursting with flavor and easy to prepare.

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 a small microwave-safe bowl. Cover and microwave at HIGH for 30 seconds; stir until the Bouillon is dissolved. Cool slightly.
Place chicken in a large roasting pan and place the squeezed lemon rind into the cavity. Evenly spoon the Bouillon mixture over the chicken. Toss potatoes, shallots, and the remaining 2 Tbsp. (30 mL) margarine in a large bowl. Arrange around the chicken in the roasting pan.
Roast for 1 hour. Baste chicken with pan juices and stir vegetables; continue roasting, basting chicken and stirring vegetables occasionally, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken thigh reaches 165° (75 C), about 45 minutes.
Remove vegetables and chicken to a serving platter; serve.

Knorr Lemon Pepper Chicken Cutlets

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 a parchment-lined rimmed baking sheet with no-stick cooking spray.
Spread flour on a 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 the 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 a bowl. To serve, top chicken with salad and shaved Parmesan. Serve with lemon wedges if desired.
Alternatively, heat 1 Tbsp of extra virgin olive oil in a large nonstick skillet over medium-high heat and cook chicken, turning once, until chicken is thoroughly cooked and golden brown, about 5-7 minutes.
For air frying, 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.

Knorr Marry Me Chicken

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 a small cup with 1 tsp. (5 mL) oil. Brush over the top of chicken breasts, then coat with flour, shaking off any excess.
Heat 1 Tbsp./15 mL oil in a large nonstick skillet over medium-high heat. Add chicken and cook for 6 minutes, turning once, until browned. Remove to a plate and set aside.
Heat the remaining 1 Tbsp./15 mL oil in the same skillet over high heat. 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 the remaining 1/2 Bouillon Cube into the 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 the skillet and cook over medium heat, turning chicken occasionally, until the chicken is thoroughly cooked, about 4 minutes. Add spinach and toss until wilted.
Remove from heat and sprinkle with basil.

Knorr Chicken Florentine Pasta Bake

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 a 13 x 9-in. (3.5 L) baking dish. Stir in water, stirring well to separate noodles. Bake for 20 minutes.
Remove baking dish from oven; stir in spinach and tomatoes. Sprinkle with mozzarella. Combine bread crumbs, Parmesan, and olive oil in a cup and sprinkle over top. Return to oven and bake for 10 minutes until the chicken is thoroughly cooked and the top is lightly browned. Remove from oven and let cool for 5 minutes before serving.

Knorr Perfect Classic Burger

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 a small cup until blended. Scrape into a 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 the remaining oil and grill, turning as needed, for 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.

Knorr Chicken Tacos with Avocado 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 gently.
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!

Knorr Perfect Steak Rub

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 for a rich flavor.

Knorr Taste Combos video showcasing quick and easy meals

Knorr Taste Combos video for delicious and balanced meals

Knorr® Chicken Bouillon Cubes packshot

Knorr® Chicken Bouillon Cubes

Sidekicks® Creamy Bacon Carbonara Pasta Side packshot

Sidekicks® Creamy Bacon Carbonara Pasta Side Dish

Sidekicks® Fettuccine Alfredo Pasta Side Dish packshot

Sidekicks® Fettuccine Alfredo Pasta Side Dish

Sidekicks® Cheddar Broccoli Rice & Pasta Side packshot

Sidekicks® Cheddar Broccoli Rice Side Dish

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