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Roasted Chicken Preparation

  • Chicken Breast 2 g
  • Black Pepper 1 g
  • Oil 15 g
  • Garlic 5 g

Red Onion Gravy

  • Red onion, chopped 30 g
  • Oil 15 g

Pesto Mashed Potato

  • Milk 65 g
  • Pesto Sauce 15 g

Grilled Vegetables

  • Eggplant, chopped 10 g
  • Zucchini, chopped 10 g
  • Fresh tomoato, sliced 10 g
  • Oil 15 g
  • Salt 2 g
  • Black Pepper 2 g
  1. Roasted Chicken Preparation

    Marinate chicken with Knorr Chicken Powder, black pepper, and garlic, leave for about 15 minutes, heat pan, add oil, seared chicken breast, then roast in the oven.
  2. Red Onion Gravy

    8 minutes Sauté red onion for about 5 minutes, add Demi Glace, cook with medium heat, stir well, cook for about 3 minutes.
  3. Pesto Mashed Potato

    Heat milk in the pan, add Knorr Mashed Potato, cook in medium heat, mix well, add pesto sauce, stir.
  4. Grilled Vegetables

    Season vegetables with salt & black pepper, sprinkle a little bit of oil, then grilled vegetables.
  5. Presentation

    Serve roasted chicken with pesto mashed potato, grilled vegetables, and red onion gravy