& Chicken Sizzler With Herbed Rice

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COOK TIME: 90 mins


  • K&N’s TenderBrest 4
  • Salt to taste
  • Black pepper (crushed) to taste
  • Worcestershire sauce 1 tbsp
  • Chopped garlic 1 ½ tbsp
  • Red chili flakes 1 tsp
  • Oregano 1 tsp
  • Olive oil (for grilling) as required
  • Green zucchini (cut into diamonds) 1/4 cup
  • Baby corn (blanched and diagonally sliced) 1/4 cup
  • Carrot (blanched and cut into diamonds) 1/4 cup
  • Mushrooms (cut into quarters) 1/4 cup
  • Broccoli (cut into medium florets and blanched) 1/4 cup
  • Chopped garlic 1/2 tbsp
  • Salt to taste
  • Black pepper (crushed) 1/2 tsp
  • Olive oil 1 tbsp
  • Boiled Basmati rice 2 cups
  • Olive oil 1 tbsp
  • Garlic (Chopped) 1 tbsp
  • Red chili flakes 1 tsp
  • Fresh Parsley (Chopped) 1 tbsp
  • Coriander leaves (Chopped) 1 tbsp
  • Fresh mint leaves (Chopped) 1 tbsp
  • Oregano 1 tsp
  • Salt to taste
  • Olive oil 1 tbsp
  • K&N’s Stok 1
  • Onion (chopped) 1/4 cup
  • Garlic (chopped) 1/2 tbsp
  • Unsalted butter 1 tbsp
  • All-Purpose flour 1 tbsp
  • Water 1 cup
  • Worcestershire sauce 1/2 tsp
  • Salt to taste
  • Black pepper powder 1/2 tsp
  • Butter (for greasing) as required
  • Grilled K&N’s TenderBrest
  • Herbed Rice
  • Tossed Vegetables
  • Potato Fries (as required)
  • Brown sauce as required


  1. Add K&N’s TenderBrest in a bowl. Add salt, crushed peppercorns, Worcestershire sauce, chopped garlic, chili flakes, and fresh oregano and mix well. Marinate for 30-40 minutes.
  2. Heat olive oil in a non-stick grill pan. Place the marinated K&N’s TenderBrest, apply the remaining marinade on top, and cook for 3-4 minutes on each side.
  3. Slice the Grilled K&N’s TenderBrest.
  4. In a bowl add zucchini, baby corn, carrot, mushrooms, broccoli florets, chopped garlic, salt, crushed black pepper, and olive oil. Mix and set aside for 10-15 minutes.
  5. Heat a deep non-stick pan. Put the seasoned vegetables, increase heat, toss well and sauté for 4-5 minutes. Transfer in another bowl.
  6. To prepare herb rice, heat olive oil in the same non-stick pan. Add garlic and sauté until golden brown. Now add boiled rice, salt, chili flakes, coriander leaves, parsley, mint leaves, fresh oregano and mix well. Your herbed rice is ready.
  7. Heat butter in the skillet. Add garlic and onion and cook for 2-3 minutes or until onions are translucent. Add flour and cook while stirring for 1 minute, allowing the flour to brown slightly.
  8. Slowly and gradually add in the water, while stirring and then add K&N’s Stok.
  9. Allow simmering for 2-3 minutes. Now Stir in the Worcestershire sauce and season with salt and black pepper to taste and cook for 4-5 minutes or until thickened. Your brown sauce is ready.
  10. Heat a sizzler plate for 1 minute. Grease butter and arrange sliced Grilled K&N’s TenderBrest, herbed rice, tossed vegetables, potato fries and drizzle some brown sauce on top of chicken. Your Chicken Sizzler is ready.

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