Roasted Chili Garlic Teriyaki Chicken Legs with mango quinoa

INGREDIENTS:

chicken legs

FOR THE QUINOA:

2 cups quinoa

3 1/2 cups water

1/2 cup dried mango, sliced

1 cup fresh mango, diced

1 tsp salt

1/2 tsp black pepper

1 bunch cilantro, chopped

1 cup cherry tomatoes, halved

2 limes, juiced

extra virgin olive oil

INSTRUCTIONS:

FOR THE CHICKEN:

Place your chicken skin side up on a sheet tray that is lined with a wire rack, and cook in a preheated 425 degree oven for 20 minutes. Remove the tray and flip the chicken over, returning it to the oven for another 20-25 minutes. Once the chicken reaches an internal temperature of 165 degrees, remove it from the oven and allow to rest for at least 5 minutes.

FOR THE QUINOA:

Place quinoa in a mesh strainer and rinse with cold water until the water running off is clear. Add the rinsed quinoa, 3 1/2 cups water and the sliced dried mango to a pot and bring to a simmer over medium-low heat. Cover with a lid and cook slowly for 15 minutes. Turn off the heat and allow to sit, covered, for another 10 minutes. Fluff with a fork and place on a tray to cool to room temp. Place cooled quinoa in a mixing bowl and combine all other ingredients. Toss with the lime juice and just enough olive oil to lightly coat the salad. Taste for acid and seasoning, and adjust if needed. Serve your roasted chicken simply on top of the mango quinoa salad and enjoy!