lunch

Caribbean-Spiced Quail Breast with Wilted Rainbow Chard and Savory Basmati Blend

Name: Caribbean-Spiced Quail Breast with Wilted Rainbow Chard and Savory Basmati Blend
Ingredients: 181.0 g Quail breast, meat only, raw; 30g White & Brown Basmati, Red, Wild Rice, Red Quinoa Blend; 200g Rainbow Swiss Chard; 150g Pomodorina with Fresh Basil Pasta Sauce

Nutrition

462

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(4)

Quail breast, meat only, raw181.0 g

White & Brown Basmati, Red, Wild Rice, Red Quinoa Blend30g

Rainbow Swiss Chard200g

Pomodorina with Fresh Basil Pasta Sauce150g

Instructions

Bring a small pot of water to a boil and cook the rice blend for 18 minutes until tender; drain and set aside.

Season the quail breasts with salt and fresh cracked pepper. Preheat your oven to 400 deg F (200 deg C).

Arrange quail breasts on a baking sheet lined with parchment paper. Bake for 8-10 minutes until the meat is opaque and tender to the touch. The quail should be juicy but firm.

While the quail bakes, heat a non-stick pan over medium heat. Add the chopped rainbow chard with a splash of water and cover for 2 minutes until wilted and vibrant.

In a small saucepan, warm the Pomodorina sauce with fresh basil until fragrant.

To plate, create a bed of the rice blend, top with the wilted chard, and place the roasted quail breasts over the top. Spoon the warm tomato-basil sauce generously over the quail. Serve immediately while the colors are bright and the sauce is aromatic.