lunch

Herb-Roasted Quail with Charred Roma Tomato and Mediterranean Grain Blend

Name: Herb-Roasted Quail with Charred Roma Tomato and Mediterranean Grain Blend
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 164.7 g Quail, breast, meat only, raw; 110 g GREEK BOWL WITH CHICKPEAS, OLIVE OIL & BROWN RICE; 120 g Tomato, roma; 14.5 g PREMIUM GREEK PITTED OLIVE BLEND WITH GARLIC & OREGANO; 3 g EXTRA VIRGIN OLIVE OIL

Nutrition

465

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Quail, breast, meat only, raw164.7 g

GREEK BOWL WITH CHICKPEAS, OLIVE OIL & BROWN RICE110 g

Tomato, roma120 g

PREMIUM GREEK PITTED OLIVE BLEND WITH GARLIC & OREGANO14.5 g

EXTRA VIRGIN OLIVE OIL3 g

Instructions

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

Arrange the quail breasts on a small baking sheet. Drizzle with 1g of olive oil and season lightly with the garlic-oregano olive blend aromatics.

Arrange the Roma tomatoes cut-side up on the same sheet.

Roast for 12-15 minutes until the quail is opaque and firm, and the tomatoes are blistered and collapsing with a sweet, concentrated aroma.

While the quail roasts, warm the Greek bowl of chickpeas and brown rice in a small saucepan over low heat until steaming.

Plate the warm grain bowl, topping it with the roasted quail and the charred tomatoes.

Drizzle with the remaining olive oil and garnish with fresh chopped flat-leaf parsley for a vibrant, herbaceous finish.