Taste Combos – Affordable & Balanced Meals

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® Granulated Chicken 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.

Pollo con Papa Meal Prep😋💪🏼with knorr ❤️‍🔥 This makes my week so much easier + keeps me on track with my goals as a parent! #KnorrPartner #KnorrTasteCombos

Recipe:

• Thin slice 3-4 chicken breast then dice into cubes & season with knorr chicken bouillon, garlic powder, onion powder, pepper, drizzle of extra virgin olive oil then cook on med heat with the lid on.

• Dice 16 mini gold potatos & thin slice 1/4 white onion then set it to the side until the chicken is half way cooked add everything in the pan!

• Chile: roast 8 tomatillos, 2 chile california, 3 garlic cloves. Once chard in the blender. Turn the stove off & add 4 chile de arbol (only for a few seconds) blend everything with 1/4 white onion, knorr chicken bouillon & 1 cup water!

•• Add the sauce on the chicken + potatoes & let it come to a simmer!

• Serving: 1/2 cup white rice, 150g pollo con papa (about 1.5 cup) top with cilantro, avocado & enjoy🔥

#polloconpapas #mealprep #quickrecipes #weightloss #easyrecipe #dinnerideas #macrofriendly #co

My kids absolutely love this Chicken Ramen Noodle Soup made with a rich chicken broth using knorr and loaded with veggies and chicken. #KnorrPartner This is definitely my go-to weeknight dinner meal when I need something quick and easy. Check out #KnorrTasteCombos for more affordable and well-balanced meals that you can prepare in under 30 minutes!

Chicken Ramen Noodle Soup
Ingredients: 2 Tbsp. PLUS 2 tsp. olive oil, divided
1 lb. boneless, skinless chicken breasts (about 3 breasts)
6 large green onion, sliced, whites and greens separated
2 Tbsp. grated fresh ginger
2 Tbsp. minced garlic
1 cup diagonally sliced carrots
8 cups water
1 ½ Tbsp. + 3 tsp Knorr Chicken flavor Bouillon
9 oz. ramen noodles
4 oz. bok choy, sliced
Optional toppings: cooked corn, boiled egg, furikake

Directions:
Season each chicken breast with 1 tsp. of Knorr Chicken flavor bouillon on both sides. Heat 2 Tbsp. oil in a large pot over medium heat and cook chicken for about 4-5 minutes on each side until cooked through. Tr

You need to try this French onion soup burger using Knorr Beef Flavor Bouillon. The beef bouillon adds so much flavor to the burger! It's a
MUST! #KnorrPartner

I added the Knorr Beef Flavor Bouillon to both my onions and burgers and it added so much amazing flavor. If you love French onion soup, you'll love this burger. #KnorrTasteCombos

This is one of my absolute favorite recipes to stay warm during the winter! Try out this recipe and use knorr Chicken Bouillon to make your own #knorrtastecombos! #knorrpartner

INGREDIENTS:

1 Tbsp olive oil

1 large onion, medium diced

1 russet potato, washed and small diced

1 cup shredded carrots

1 cup zucchini, small diced (optional)

1 tsp cumin

2 tsp paprika

1 tsp salt

1 cup red lentils

1 quart of chicken stock or a heaping amount of Knorr Chicken Bouillon mixed into 4 cups of water

Lemon juice to garnish

RECIPE:

-Add oil, onion, potatoes zucchini, and shredded carrots to a large pot.

-Sautee until soft

-Season with paprika and cumin

-Add Knor Chicken Bouillon

-Add lentils

-Submerge with water

-Bring to a boil and cover, then simmer for 30-35 minutes

-Blend until smooth

-Squeeze fresh lemon

-Enjoy!

Featured Knorr Taste Combo Recipes

A yummy combo meal from your favorite restaurant can be a fun treat, but we much prefer to make mouth-watering, nutritious combo meals right at home.

Knorr Taste Combo recipes provide all the delicious flavor you crave, made with affordable, well-balanced ingredients you love... in just about 30 minutes! Let’s get cooking!

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® Granulated Chicken 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.

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Cheesy Chicken Broccoli Bake

SERVES: 6 TOTAL TIME: 45min

This cheesy casserole bake is sure to be a family favorite. Ready in just 30 minutes, our Cheesy Chicken Broccoli Bake is packed with protein and delicious flavor!

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.

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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.

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Cilantro Chicken Burrito Bowl

SERVES: 6 TOTAL TIME: 27min

This burrito bowl recipe starts with flavor packed cilantro lime rice, juicy garlic chicken, black beans, corn, and pickled red onions. This recipe will become a dinner time staple at your house!

Quick Pickled Onions

1 tbsp fresh lime juice or vinegar
1/2 cup thinly sliced red onion, rinsed

Burrito Bowl

2 tbsps olive oil, divided
1 lb boneless skinless chicken breast, cut into bite-size pieces
1 clove garlic, chopped
8 ounces canned corn no salt added, rinsed and drained
3 1/2 cups water
2 packages Knorr Rice Sides - Cilantro Lime
2 large tomatoes, chopped
15.5 ounces no salt added black beans, rinsed and drained

For QUICK PICKLED ONIONS, combine onion and vinegar in small microwave-safe bowl. Microwave at HIGH for 30 seconds. Stir and set aside.
For BURRITO BOWL, heat 1 Tbsp. oil in large nonstick skillet over medium-high heat. Season chicken with salt and pepper if you'd like. Add chicken to skillet and cook, stirring occasionally until chicken is thoroughly cooked, about 5 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Remove all from skillet and set aside.
Heat remaining oil in same skillet and cook corn and black beans for about 2 minutes or until lightly colored. Add water and Knorr Cilantro Lime Rice Sides and bring to a boil; reduce heat and cook, covered 7 minutes.
Stir in chicken. Spoon into bowls and garnish with chopped tomatoes, and pickled red onions; now it's delicious. Dig in!

2 tbsp olive oil
1 pound fresh boneless skinless chicken breast cut lengthwise into thin slices
8 ounces grape tomatoes halved
5 cups water
2 packages of Knorr Pasta Sides - Marinara
3 cups baby spinach leaves
1/4 cup heavy cream

Heat oil in large nonstick skillet over medium-high heat. Add chicken to skillet and cook, tossing occasionally, until chicken is lightly browned and thoroughly cooked, about 5 minutes; remove to bowl and set aside.
Add tomatoes to skillet and toss over high heat 1 minute. Stir in water and bring to a boil.
Stir in 2 pkgs. Knorr® Pasta Sides™ - Marinara sides and return to a boil. Reduce heat and simmer 13 to 15 minutes, stirring frequently, until pasta is tender. Stir in spinach, cream and chicken and toss just until spinach starts to wilt. Serve with grated parmesan cheese if desired.

2 packages Knorr Rice Sides - Cajun Chicken Rice
3 cups water
3 cooked smoked chicken sausages, sliced
2 bell peppers, sliced
8 ounces grape tomatoes, halved

Preheat oven to 450°. Stir Knorr® Rice Sides™ - Cajun flavor and water in 13 x 9-in. baking dish until well blended. Top evenly with sausage, bell peppers and grape tomatoes.
Bake 30 minutes or until rice and vegetables are tender. Remove from oven and let stand 5 minutes before serving. Garnish with sliced green onions if desired.

3 cups cooked chicken breast
and 2 packages Knorr Pasta Sides - Buffalo Chicken Flavored Pasta
3 cups water
1/2 cup 2% milk
2 cups cauliflower florets, medium
1 medium carrot, thinly sliced
1 medium fresh jalapeno pepper, sliced
1/3 cup shredded reduced-fat 2% Cheddar cheese

Preheat oven to 450°. Toss shredded chicken and 2 packages Knorr® Pasta Sides™ - Buffalo Chicken Flavored Pasta in 13 x 9-in. baking dish. Stir in water and milk then top with cauliflower and sliced carrots, then sliced jalapenos and cheese.
Bake 30 minutes, or until pasta is tender.

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4 (4 oz. ea.) boneless, skinless chicken breasts
2 1/2 tsp. Knorr® Chicken flavor Bouillon, divided
1/4 cup all-purpose flour
2 Tbsp. olive oil, divided
1 package (10 oz.) grape tomatoes, halved
3 cloves garlic, finely chopped
1 can (8 oz.) no salt added tomato sauce
3/4 cup water
1/4 cup heavy cream
1/2 tsp. dried oregano leaves
1/4 tsp. crushed red pepper flakes
3 packed cups baby spinach leaves
1 Tbsp. chopped fresh basil leaves

Sprinkle chicken evenly with 1 1/2 tsp. Knorr® Chicken flavor Bouillon, then coat with flour, shaking off excess.
Heat 1 Tbsp. 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. 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.
Stir in tomato sauce, water, heavy cream, remaining 1 tsp. Bouillon, 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.

Chef Tip: Sprinkle with grated Parmesan cheese and serve with your favorite pasta; we love bowties or penne.

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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.

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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.

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Intimidated by complicated recipes but want to eat nutritious meals? This foolproof 100% plant-based chili is bursting with spices and flavors that even meat lovers will enjoy and has only 6 ingredients!

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!

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Chicken Sancocho

SERVES: 6 TOTAL TIME: 60min

Cook up Knorr's delicious Chicken Sancocho, or chicken stew, made with a few simple ingredients. A recipe that's quick, easy to make on a budget, and healthy to eat!

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.

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