30 minutes
easy
6 Servings
Bowls with garlic sauce :
1/3 pack of Konspol breaded chicken nuggets
1 cup of cooked millet
a handful of mixed lettuce
1/2 paprika
1/2 small zucchini
1 clove of garlic
1/2 can of corn
Herbes de Provence
2 tablespoons of sunflower seeds
4-6 tablespoons of garlic sauce
oil
olive
Thousand Island Sauce Bowls :
1/3 pack of Konspol breaded chicken nuggets
1 cup of cooked rice
a handful of mixed lettuce
1 carrot
1/2 green cucumber
1 tomato
1/2 can of corn
thyme
4-6 tablespoons of thousand island sauce
1 tablespoon of sugar
Oil
Bowls with sweet and sour sauce :
1/3 pack of Konspol breaded chicken nuggets
1 cup of cooked rice
a handful of mixed lettuce
1 small avocado
1 small mango
6 cherry tomatoes
1 small red onion
1/2 lemon juice
2 teaspoons of sesame seeds
4-6 tablespoons of sweet and sour sauce
Oil
1 Prepare 2 bowls of miscellaneous items with garlic sauce. Fry the nuggets in oil. Cut the peppers and zucchini into pieces, add finely chopped garlic and a pinch of Provencal herbs. Fry everything together in olive oil. In each bowl, put half the groats, a handful of washed lettuces, fried nuggets and vegetables, and the corn drained from the pickle. Pour the garlic sauce over it, sprinkle with herbs and sprinkle with sunflower seeds roasted in a dry frying pan.
2 Prepare 2 bowls of miscellaneous items with thousand island sauce. Fry the nuggets in oil. Divide the broccoli into florets. Peel the carrots and cut them into ribbons with the peeler. Put the vegetables in lightly sweetened boiling water for a few minutes to soften and remove with a slotted spoon, quench with cold water. Dice the tomatoes and cucumbers into large cubes. In each bowl, put half the rice, a handful of washed salads, fried nuggets, vegetables and corn drained from the pickle. Pour the thousand island sauce over it and sprinkle with thyme.
3 Prepare 2 bowls of miscellaneous items with sweet and sour sauce. Fry the nuggets in oil. Peel the avocado, cut into slices and drizzle with lemon juice. Peel the onion and cut into thin slices. Dice the mangoes and cut the tomatoes into halves. In each bowl, put half the rice, a handful of washed lettuces and the fried nuggets. Add the avocados, tomatoes, onions, and mangoes. Pour the sweet and sour sauce over it and sprinkle with sesame seeds on a dry frying pan.