Meal: Argentinean Cornish Game Hens

Main Ingredient: Chicken

Ingredients:

• 2 cornish game hens
• 1/2 cup of Argentinean chimichurri (made from parsley, oregano, garlic, vinegar, and olive oil)
• 1/2 cup of low sodium chicken broth
• 2 cups of quinoa cooked in chicken broth
• 2 cups of charred broccoli florets
• Salt and black pepper to taste

Instructions:

1. Preheat your oven to 450 degrees F (230 degrees C).
2. Clean the cornish hens, removing any excess fat and the giblets. Season them with salt and pepper.
3. Brush the hens with half of the chimichurri sauce.
4. Place the hens in a roasting pan and add the chicken broth.
5. Roast in the oven for about 50 minutes or until the hens are golden brown and the juices run clear.
6. During the last 10 minutes of cooking, baste the hens with the remaining chimichurri sauce.
7. On the stovetop, prepare the quinoa as per the instructions on the packet, using chicken broth instead of water for extra flavor.
8. On a grill pan, char the broccoli florets until they get a nice smoky flavor.
9. Season the quinoa and broccoli with salt and pepper to taste.

Nutrition Information (per serving):

• Calories: 520 kcal
• Protein: 55 g
• Fat: 24 g
• Carbs: 25 g

Plating:

Start by putting a scoop of the flavorful quinoa in the center of the plate. Place the charred broccoli around it creating a colorful and contrasting circle. Then, place the golden Cornish game hen on top of the quinoa. Drizzle any remaining chimichurri sauce around the plate and over the hen for added color and a burst of flavor. The hen should be golden brown and glistening with the chimichurri sauce, it should look both rustic and elegant. The broccoli adds a pop of green, and the quinoa is the base that holds everything together. It’s an enticing plate that promises a hearty and protein-rich meal.