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.

Slice the Grilled K&N’s TenderBrest.

Herbed rice:

Heat olive oil in the same non-stick pan. Add garlic and sauté till golden brown. Add chilli flakes, coriander leaves, parsley, mint leaves, fresh oregano and sauté.

Add boiled rice, salt, and crushed peppercorns and lightly mix. Add 2 tablespoons water, mix and cook for 2-3 minutes.

Brown Sauce: 

Heat oil in the skillet. Add onion and cook for 2-3 minutes until onions are translucent, then add garlic and cook for a further 30 seconds, or until fragrant.

Reduce heat to medium and melt butter in the skillet. Add flour and cook while stirring for 1 minute, allowing the flour to brown slightly.

Add K&N’s Stok and gradually add in the water, while stirring.

Allow to simmer for 4-5 minutes, or until thickened. Stir in the Worcestershire sauce and season with salt and pepper to taste.

Line a hot sizzler plate with few cabbage leaves. Arrange sliced grilled K&N’s TenderBrest, herbed rice and tossed vegetables. Drizzle some brown sauce on top of chicken. Let it heat for 1 minute.

Place the hot sizzler plate on top of the wooden sizzler platter and serve hot.