Recipes
Orange-Nectarine Cornish Hen Summer Plate
Uses: Cornish hen, orange, nectarine, kale, cucumber
Ingredients:
- 4 ounces cooked Cornish hen
- 1/2 orange, chopped
- 1/2 nectarine, sliced
- 1 cup chopped kale
- 1/4 cup cucumber strips
Instructions:
- Season the Cornish hen with a little oil, black pepper, garlic powder, dried oregano or Italian seasoning, and a small squeeze of orange juice if available. Cook in the oven, air fryer, or covered skillet until fully cooked and the meat is tender. Let it rest for a few minutes before cutting or pulling the meat from the bone.
- Massage chopped kale with a tiny bit of oil and citrus juice from the orange until it softens slightly and turns glossy.
- Add cucumber, orange pieces, and nectarine slices to the kale.
- Place the warm Cornish hen over the fruit and greens.
- Serve right away so the warm chicken and cool fruit make a sweet-savory summer plate.
Why it works: The fruit keeps dinner light and bright, while the Cornish hen makes it satisfying.
Optional: Add guacamole or a little cheddar if you want more richness.