Lunch · Caribbean · 10 min
Caribbean-Spiced Quail Breast with Wilted Rainbow Chard and Savory Basmati Blend
- Calories
- 462
- Protein
- 50g
- Carbs
- 40g
- Fat
- 11g
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
Method
- 01Bring a small pot of water to a boil and cook the rice blend for 18 minutes until tender; drain and set aside.
- 02Season the quail breasts with salt and fresh cracked pepper. Preheat your oven to 400 deg F (200 deg C).
- 03Arrange 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.
- 04While 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.
- 05In a small saucepan, warm the Pomodorina sauce with fresh basil until fragrant.
- 06To 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.
Cook it with the whole plan around it
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