snack

Roasted Quail Breast with Endive and Toasted Pumpkin Seeds

Name: Roasted Quail Breast with Endive and Toasted Pumpkin Seeds
Ingredients: 41.5 g Quail breast, meat only, raw; 137.5 g Endive, raw; 9 g Yam, raw; 26.0 g Seeds, pumpkin and squash seeds, whole, roasted; 15 g Serranos green pickled serrano peppers

Nutrition

208

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Quail breast, meat only, raw41.5 g

Endive, raw137.5 g

Yam, raw9 g

Seeds, pumpkin and squash seeds, whole, roasted26.0 g

Serranos green pickled serrano peppers15 g

Instructions

Preheat the oven to 400 deg F (200 deg C).

Slice the yam into paper-thin rounds. Toss with a touch of olive oil, salt, and cumin. Roast on a parchment-lined sheet for 12-15 minutes until crispy and edges are golden brown.

Season the quail breast with salt, pepper, and garlic powder. In a small heavy-bottomed skillet, sear over medium-high heat for 2-3 minutes per side until just cooked through and blushing pink in the center. Let rest for 5 minutes.

While the quail rests, slice the endive into thin ribbons. Toss with a splash of vinegar or lemon juice (staple) and the finely minced pickled serrano peppers to provide a bright, spicy kick.

To plate, arrange the endive salad on a small plate. Slice the quail breast into thin strips and drape over the greens. Arrange the crispy yam chips around the edge. Finish by scattering the toasted pumpkin seeds over the top for a final crunch.