Directions

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1. Cut the chicken breast into small cubes

2. Mix together with 1 tbsp EVOO, 1 tbsp of soy sauce, dark soy sauce, 2 tbsp of corn starch and 2 scoops of Piri Piri FLAVRBOMBS until evenly coated.

3.  Stir fry in a pan on medium-high heat for 3-5 minutes until crispy and cooked through, then remove and set aside.

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1. Cut the potatoes lengthwise into wedges.

2. Toss the wedges with 1 tbsp of EVOO, salt to taste and one scoop of Nonna’s Italian FLAVRBOMBS.

3. Place in an air fryer basket or on a baking sheet and cook at 400ºF for 15-20 min until crispy

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1. Sauté the green beans in a pan, adding a bit of water to stream them as you cook. Cook for just a few minutes. They should remain crisp.

2. Add a scoop of Nonna’s Italian FLARVBOMBS after cooking and mix together.

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1. Mix 2 tbsp of greek yogurt with one scoop of Piri Piri FLAVRBOMBS and 1 tbsp of EVOO. Gradually add lemon juice or water to the mixture until you achieve the desired thickness for your dip.

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1. Stores up to 5 days in the fridge

2. Reheat in the microwave for 2-3 minutes, and you’re ready to eat!