Lunch · Mediterranean · 15 min
Herb-Roasted Quail with Charred Roma Tomato and Mediterranean Grain Blend
- Calories
- 456
- Protein
- 47g
- Carbs
- 35g
- Fat
- 14g
Ingredients
- 179 g quail breast
- 54.2 g canned chickpeas
- 65.1 g cooked brown rice
- 130.2 g roma tomato
- 10.8 g pitted kalamata olives
- 1.1 clove garlic
- 0.5 tsp dried oregano
- 1.0889 tsp extra-virgin olive oil
- 0.2667 tsp salt
- 0.25 tsp black pepper
- 2.2 sprig fresh flat-leaf parsley
Method
- 01Preheat oven to 400°F (200°C).
- 02In a small bowl, combine chopped kalamata olives, minced garlic, dried oregano, salt, black pepper, and 1.5 g of extra-virgin olive oil.
- 03Arrange quail breasts and halved Roma tomatoes cut-side up on a parchment-lined baking sheet. Drizzle 1.5 g of olive oil over the quail and tomatoes, then spoon half of the olive-herb mixture over the quail breasts.
- 04Roast in the oven for 12 to 15 minutes, until the tomatoes are blistered and collapsing, and the quail reaches an internal temperature of 165°F (74°C) measured at the thickest part.
- 05While roasting, combine the drained chickpeas and cooked brown rice in a small saucepan over low heat with the remaining olive-herb mixture. Stir occasionally until heated through, about 3 minutes.
- 06Spoon the warm grain and chickpea blend onto a plate, lay the roasted quail breasts on top, and arrange the charred Roma tomatoes alongside.
- 07Drizzle with the remaining 1.5 g of olive oil and garnish with chopped fresh parsley before serving.
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