Breakfast · Mexican · 10 min
Roasted Poblano and Watercress Salad with Shaved Cornish Game Hen
- Calories
- 110
- Protein
- 6g
- Carbs
- 7g
- Fat
- 4g
Ingredients
- 11.0 g Cornish game hen, meat only, raw
- 26.8 g Roasted Poblano Chiles
- 65.8 g Baby Watercress
- 43.6 g Brussels sprouts, raw, shredded
- 87.7 g Grapefruit juice
Method
- 01Preheat your oven to 400°F (200°C). Season the Cornish game hen breast lightly with salt and roast for 12-15 minutes until opaque and cooked through. Let it rest for 5 minutes before slicing into thin, delicate shavings.
- 02While the hen roasts, char the poblano chiles directly over a gas flame until the skin is blistered and blackened. Peel away the charred skin, remove seeds, and slice into thin strips.
- 03In a bowl, toss the baby watercress and shredded raw Brussels sprouts with a splash of fresh grapefruit juice to create a bright, acidic foundation.
- 04Arrange the watercress and sprout mixture on a chilled plate. Drape the warm, shaved Cornish hen over the top and scatter the roasted poblano strips throughout.
- 05Serve immediately while the protein is warm and the greens remain crisp.
Cook it with the whole plan around it
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