Roasted Garlic Poussin with Peppers and Sauce Vierge

Pan-seared poussin roasted with garlic, served alongside sautéed peppers and a warm basil-infused lemon herb sauce.

Healthy Dinner Low Carb Poussin Sauce Vierge

Estimated Nutrition

Calories

1385.4

kcal / serving

1385.4 kcal total

Carbs

8.6g

per serving

8.6 g total

Fat

132.8g

per serving

132.8 g total

Protein

42.1g

per serving

42.1 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

Lemon Juice

Meat

0.5

piece

Poussin

split in half

NutsSeeds

clove

Garlic

skin-on and squashed

to taste

Salt

to taste

Black Pepper

freshly ground

clove

Garlic

finely chopped for the sauce

leaf

Basil

fresh and torn

OilsFats

Olive Oil

for the poussin

Olive Oil

for the peppers

Olive Oil

for the sauce vierge

Vegetables

0.5

piece

Red Pepper

chopped

Kalamata Olives

stones removed

Method

Remove the sauce from the heat and stir in the torn basil leaves.

Gently warm 90ml oil, lemon juice, and chopped garlic in a small pan.

Heat 30ml olive oil in a frying pan and sauté the peppers and olives for 6 to 7 minutes.

Season with salt and pepper and roast in the oven for 12 to 15 minutes.

Fry the poussin for 4 to 6 minutes until golden-brown while turning frequently.

Heat 15ml olive oil in an ovenproof pan and add the poussin and squashed garlic.

Preheat the oven to 180°C.

Serve the poussin and peppers drizzled with the warm sauce vierge.