Taste Combos

• 2 Tbsp. PLUS 2 tsp. vegetable oil, divided
• 1 lb. boneless, skinless chicken breasts, cut into bite-size chunks
• 6 ounces mushrooms preferably shiitake mushroom caps, sliced
• 2/3 cup diagonally sliced carrots
• 6 large green onions, sliced, whites and greens separated
• 2 Tbsp. grated fresh ginger
• 2 Tbsp. minced garlic
• 8 cups water
• 1 1/2 Tbsp. Knorr® Chicken flavor Bouillon
• 6 ounces ramen noodles, (Chinese noodles)
• 4 ounces bok choy, sliced, about 1 1/2 cups

• Heat 2 Tbsp. 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. 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 flavor Bouillon and bring to a boil.
• Stir in 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.

Chef's Tip: Garnish with your favorite toppings, like soft-boiled eggs, toasted sesame seeds and crispy onions if desired.

• 1 package Knorr® Rice Sides™ - Cheddar Broccoli
• 1 Tbsp. vegetable oil
• 1 lb. boneless, skinless chicken breasts
• 1/2 large red onion
• 1 medium zucchini
• 1 medium yellow squash
• 1 cup halved grape tomatoes
• 1 Tbsp. chopped fresh parsley leaves

• Cook Knorr® Rice Sides™ - Cheddar Broccoli in 2-quart 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.

Tip: For a plant-based option, try substituting the chicken with firm tofu. Simply drain, thoroughly pat dry and cut into 1-inch cubes. Then cook with the red onion until lightly browned.

• 1 lb. extra lean ground beef
• 1/2 cup finely chopped yellow onion
• 2 tsp. Knorr® Beef flavor Bouillon
• 1 Tbsp. oil
• 4 Multigrain thin buns or Sprouted Multigrain Buns
• 8 slices tomato
• 8 pieces lettuce

• Combine ground beef, onion and Knorr® Beef flavor Bouillon in medium bowl until well blended. Shape into 4 patties.
• Heat oil in large nonstick skillet over medium-high heat and cook burgers 4 minutes. Turn burgers and cook 4 to 5 minutes or until desired doneness.
• Assemble burgers on buns with lettuce and tomatoes.

Tip: These delicious burgers can also be grilled.

• 2 Tbsp. olive oil
• 1 large green bell pepper
• 1 medium yellow onion
• 1 lb. boneless, skinless chicken thighs
• 2 tsp. Knorr® Chicken flavor Bouillon or 1 Knorr® Chicken flavor Bouillon Cube, crumbled
• 1 tsp. ground cumin
• 1 tomato
• 1/4 bunch fresh cilantro
• 8 corn tortillas
• 5 Tbsp. sour cream

• Heat olive oil in large nonstick skillet over high heat. Meanwhile, quickly slice green pepper and onion and cut chicken into bite-sized pieces. Add all to skillet; sprinkle with Knorr® Chicken flavor Bouillon and cumin and cook, stirring occasionally, until vegetables are tender and chicken is thoroughly cooked about 6 minutes.
• While vegetables and chicken are cooking, dice tomato, coarsely chop cilantro and warm tortillas.
• Evenly spoon cooked chicken and vegetables onto tortillas and evenly top with sour cream, tomato and cilantro. Serve with fresh lime or hot sauce, if desired.

• 1 can (14.5 oz.) no salt added diced tomatoes
• 1 package Knorr® Fiesta Sides™ - Spanish Rice
• 2 tsp. chili powder
• 1 can (15.5 oz.) no salt added kidney beans
• 1 can (14.5 oz.) no salt added black beans
• 1 cans (15.25 oz) no salt added corn kernels

• Combine 2 cups water, canned diced tomatoes, Knorr® Fiesta Sides™ - Spanish Rice and chili powder in 3-quart saucepan and bring to a boil over high heat. Reduce heat and cook covered 7 minutes.
• While rice is cooking, drain and rinse canned beans and corn. Stir into cooked rice and cook 1 minute.
• Serve with your favorite chili toppers.

Tip: Stir in some chopped fresh cilantro for a nice touch!

• 2 Tbsp. oil, divided
• 1 lb. boneless, skinless chicken breasts, cut into strips
• 1 cup chopped onion
• 1 clove garlic, minced
• 1 large green bell pepper, diced, (1 1/2 cups)
• 1 can (8.75 oz.) corn kernels, drained
• 1 1/2 cups water
• 1/2 cup milk
• 1 package Knorr® Pasta Sides™ - Cheddar Broccoli
• 1 cup chopped tomato

• SEASON chicken, if desired, with salt and pepper. Heat 1 Tbsp. oil in large nonstick skillet over medium-high heat and cook chicken, onion and garlic, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove and set aside.
• HEAT remaining 1 Tbsp. oil in same skillet and cook bell pepper and corn, stirring occasionally, until crisp-tender, about 2 minutes.
• STIR water, milk and Knorr® Pasta Sides™ - Cheddar Broccoli into same skillet and bring to a boil. Cover; reduce heat and cook, stirring occasionally, 10 minutes or until pasta is tender. Stir in chicken and chopped tomato; now it's delicious. Dig in!

Plant-Based Tip: Try replacing chicken with 1 can (15 oz.) low sodium black beans, rinsed & drained. Cook with onion and garlic, then continue as above.

• 1 3/4 lbs. bone-in chicken thighs, skin removed
• 3 Tbsp. oil, divided
• 1 lb. yuca, peeled and cut into 1-inch chunks, (about 3 cups)
• 1 large sweet potato, (about 1 lb.), peeled and cut into 1-inch chunks
• 3 large cloves garlic, finely chopped
• 6 cups water
• 1 cube Knorr® Chicken flavor Bouillon Cube(s)
• 2 corn-on-the-cob, cut into 4 pieces
• 1/2 cup chopped fresh cilantro

• Season chicken, if desired, with salt and pepper. Heat 2 Tbsp. oil in 5-quart pot over medium-high heat and cook chicken, turning once, until browned, about 5 minutes.
• Heat remaining 1 Tbsp. oil in pot. Stir in yuca and sweet potato and cook over medium-high heat, stirring frequently, until lightly golden, about 3 minutes. Stir in garlic; cook, stirring, until fragrant, about 30 seconds.
• Add water and Knorr® Chicken flavor Bouillon Cube and bring to a boil over high heat. Reduce heat and cook covered 25 minutes, stirring occasionally.
• Stir in corn; cover and cook until vegetables are tender and chicken is thoroughly cooked, about 10 minutes. Remove chicken; cut meat from bones and return to pot. Stir in cilantro. Serve, if desired with lime wedges.

Tip: To speed up prep time, substitute 3 cups frozen yuca and 1 cup frozen or canned corn kernals.

Tip: Serve with a mixed green salad to round out the meal.

• 2 Tbsp. vegetable oil
• 1 1/2 lbs. boneless, skinless chicken thighs
• 1 medium green bell pepper
• 1 medium Spanish onion
• 1 Tbsp. chopped garlic
• 2 cups water
• 1 can (8 oz.) low sodium tomato sauce
• 1 1/2 cups uncooked converted rice
• 1 cup frozen green peas, thawed
• 1 jar (4 oz.) sliced pimentos, drained
• 1 cube Knorr® Tomato Bouillon with Chicken flavor Cube(s) or 1 1/2 tsp. Knorr® Tomato Bouillon with Chicken flavor
• 1 tsp. ground cumin
• 1 tsp. dried oregano leaves

• Heat oil in 12-inch nonstick skillet over medium-high heat. Cut chicken into bite- sized pieces. Add to skillet and cook 2 minutes until browned. While chicken is cooking, dice green pepper and onion. Add to skillet with garlic and cook 2 more minutes.
• Stir in water, tomato sauce, rice, peas, pimentos, Knorr® Tomato Bouillon with Chicken flavor, cumin and oregano. Bring to a boil stirring until Bouillon is dissolved.
• Lower heat to medium-low; cover and cook 18 minutes or until rice is tender. Serve, if desired, with a watercress salad.

Nutrition Tip: For a boost in nutrition, try substituting the white rice with brown rice or whole grain of your choice and adjust cooking times as necessary.

• 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
• 2 packages Knorr® Rice Sides™ - Cheddar Broccoli
• 3 1/2 cups water
• 1/2 cup lowfat milk
• 1 bag (12 oz.) frozen broccoli florets
• 1/4 cup shredded reduced fat cheddar cheese

• 2 Packets 2 Easy Steps!
• Preheat oven to 425°. Toss chicken and Knorr® Rice Sides™ - Cheddar Broccoli in 13 x 9-in. baking dish. Stir in water and milk. Bake 20 minutes.
• Remove baking dish from oven and stir in broccoli, then sprinkle with cheese. Bake 10 minutes until rice is tender and chicken is thoroughly cooked. Remove from oven and let cool 5 minutes before serving. Garnish with sliced green onions if desired.

Tip: For a little crunch, top cheese with some breadcrumbs.