Snack · Mexican · 15 min
Roasted Cornish Hen and Fennel Bites with Chile-Lime Zest
- Calories
- 259
- Protein
- 17g
- Carbs
- 30g
- Fat
- 6g
Ingredients
- 70.1 g Cornish game hen
- 200 g fennel bulb
- 51.2 g yam
- 0.7 tsp avocado oil
- 0.5 tsp lime zest
- 0.5 tbsp lime juice
- 0.5 tsp chile powder
- 1 pinch salt
Method
- 01Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 02In a small bowl, combine lime juice, half of the lime zest, chile powder, and salt to create the chile-lime marinade.
- 03Toss the diced yams and sliced fennel with the avocado oil and half of the chile-lime marinade.
- 04Spread the vegetables in a single layer on the baking sheet and roast for 15 minutes.
- 05Toss raw bite-sized Cornish hen pieces with the remaining chile-lime marinade. Add to the baking sheet alongside the roasted vegetables.
- 06Return the baking sheet to the oven and roast for an additional 10 minutes until the fennel edges are caramelized and the Cornish hen reaches a safe internal temperature of 165°F (74°C) with no pink remaining.
- 07Transfer to a plate and garnish with the reserved extra lime zest before serving warm.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
