Green Chili Chicken Legs, Crunchy Kale and Quinoa Salad

GF DF E

Dutch County Whole Chicken Legs Marinated in Chilis, Garlic, Ginger and a touch of Vinegar, then Roasted until Golden and Juicy; Quinoa Pilaf tossed with Local Kale, Roasted Eagle Road Farms Sweet Potatoes, Cucumbers and a Lemony Vinaigrette

Available sizes:

2 Servings

4 Servings

add_circle

Add meals to your shopping cart

Order as À la Cart

keyboard_arrow_down

When would you like to receive your order?

Currently we dont have any date available

Kale and Quinoa Salad (Quinoa Pilaf (White Onions, Kosher Salt, Thyme, Olive Oil, Chicken Stock, Quinoa, Ground Black Pepper), Kale, Cucumber, Roasted Sweet Potato, Lemon Vinaigrette (Shallots, Olive Oil, Dijon Mustard, Lemon)), Green Chili Chicken Legs (Red Wine Vinegar, Cilantro, Ginger Fresh, Whole Roasted Chicken Leg (Garlic Powder, Chicken Leg), Fennel Seeds, Coriander Powder, Chili Peppers)

No Allergens Listed

2 Servings portion

4 Servings portion

No Macros defined for this portion

Preheat oven top 350, bake chicken covered 15 minutes, uncover and bake additional 10 minutes to recrisp. Add dressing to salad to serve

Green Chili Chicken Legs, Crunchy Kale and Quinoa Salad

Green Chili Chicken Legs, Crunchy Kale and Quinoa Salad

When would you like to receive your order?

Review Your Cart