Cornish Hen & Green Beans

Peace, family! It’s been a long weekend of fun-filled traveling, laughter, late nights, and very early mornings. Tomorrow, reality sets in as I return to the daily grind of work, workouts, and weekly rigmarole. Thankfully, I got to rest this evening as my husband prepared this lovely keto-friendly meal, allowing me to get my mind right for the week to come.


1 ½ lb. Cornish Hen

2 Tbsp. Extra Virgin Olive Oil

1 Tbsp. Turmeric

1 Tbsp. Cracked Black Pepper

1 Tsp. Cayenne Pepper

1 Tsp. Smoked Paprika

2 Tbsp. Dill Weed

2 ½ Tbsp. Cumin

½ Tsp. Sea Salt

3 Celery Stalks (Chopped)

1 Tsp. Garlic



3/4 Cups Tomato Puree

2 Celery Stalks (Chopped)

1 Tsp. Cumin

1 Tsp. Dill Weed

¼ Cup Red Onion (Chopped)

¼ Cup Cilantro (Chopped)

¼ Cup Jalapenos (Sliced)

1 Tbsp. Chipotle Pepper



8 oz. Fresh Green Beans (Washed and Cut)


Cornish Hen:

First, he brushed the entire hen with extra virgin olive oil. During this time, he allowed a cast iron skillet to heat on medium-high for about 5 minutes. He then seared the hen for 3-5 minutes per side on the cast iron skillet before adding the additional seasonings. After that, he baked the hen for 15 minutes at 450 degrees before removing and adding sauce (instructions below). He returned the bird to the oven for additional 35 minutes.

For the sauce, he simply added the ingredients to the food processors, and processed for about three minutes.

He sautéed the green beans in a cast iron skilled with olive oil, cumin, dill weed, sea salt, and cracked black pepper for two minutes on medium high heat before baking for ten minutes.  

During the entire process I got to sit by idly sipping a glass of wine and enjoying the fact that I was about to eat a healthy meal that I didn’t have to cook. Ha! The only question now is: who’s cleaning the kitchen?