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So flavorful, this spiced one-pan chicken legs with chickpeas and quinoa meal prep is something else! It’s naturally sweet, spiced, and full of deliciousness.
The meal prep is high protein, dairy-free, and high fat. It’s budget-friendly and high-calorie too!
This dish is not only packed with protein but taste as well. The sweetness of the dried cranberries balances out the acidity of the tomatoes.
Meanwhile, the cinnamon, turmeric, and coriander add some warmth. And the fresh parsley adds freshness.
While the fluffiness of the quinoa complements the heartiness of the chickpeas and chicken. It’s a sweet yet delicious way to enjoy your chicken. The kiddos will enjoy it.
Ingredients You’ll Need
Chicken Legs (4 or 1.8 lb)
Olive Oil (2 tbsp)
Onion (1)
Quinoa (1/2 cup, washed)
Chickpeas (1.5 cups)
Hot Water (1.5 cups)
Dried Cranberries (1/4 cup)
Ground Cinnamon (1 tsp)
Ground Turmeric (1 tsp)
Ground Coriander (1 tsp)
Crushed Red Pepper Flakes (1/2 tsp)
Salt (2 tsp)
Black Pepper (1 tsp)
Parsley (1 cup, chopped)
Cherry Tomatoes (9 oz)
How to Make Chicken Legs with Chickpeas and Quinoa
Step 1. To begin with, add salt and pepper to your chicken legs.
Step 2. Next, add olive oil to a skillet over medium-high heat. Once the oil is hot, place your chicken legs in the skillet with the skin side down and cook for 5 minutes on each side until the skin is nicely browned.
Remove your chicken from the skillet and place on a plate. Make sure you don’t get rid of the oil and juices in the skillet; they add tons of flavor.
Step 3. Next, add your chopped onions, cinnamon, turmeric, and coriander to the skillet, stirring for a minute.
Step 4. You want to add your quinoa next, mixing it with the spices. Make sure you rinse it before adding it to the skillet, or else it will be bitter and impart a bitter taste to your dish.
Step 5. Add hot water, chickpeas, and dried cranberries, stirring well. If you like it sweeter, feel free to add a bit more dried cranberries. Then add the rest of your spices, mixing well.
Step 6. Finally, add back your chicken legs and bring to a boil. Once the water starts boiling, lower the heat and cover your skillet.
Step 7. Cook for 20-25 minutes until quinoa is tender and chicken is fully cooked. Let it sit for 5 minutes afterward.
Step 8. Finally, divide the dish into 4 food containers. Chop some parsley and sprinkle it over each portion. Add in cherry tomatoes.
How to Meal Prep Chicken
To meal prep your chicken, you first have to cook it, and you can keep it in the fridge for up to 3-4 days. Seal them in glass containers for the chicken to stay fresh for longer.
How Long Can You Keep This Chicken Meal Prep in the Fridge?
This chicken meal prep lasts 3 to 4 days in the fridge. To keep it fresh, you’ll want to store it in airtight food storage containers.
These glass containers here are not only airtight, but they are also chemical-free. If you prefer containers that are lighter, and that are also BPA-free, these plastic ones are a great option.
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Watch Full Instructions
One-Pan Chicken Legs with Chickpeas and Quinoa (Meal Prep)
Ingredients
- 4 chicken legs 1.8 lb
- 2 tbsp extra-virgin olive oil
- 1 onion finely chopped
- 1/2 cup quinoa washed
- 1 cans chickpeas 1.5 cups chickpeas
- 1.5 cups of hot water
- 1/4 cup dried cranberries
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp crushed red pepper flakes
- 2 tsp salt
- 1 tsp black pepper
- 1 cup parsley chopped
- 9 oz cherry tomatoes 250g
Instructions
- Season chicken legs with 1.5 tsp salt and 1tsp black pepper.
- Now, heat the olive oil in the skillet, add the chicken legs skin side down and cook for 5 minutes. Then flip and fry for another 5 minutes until the chicken is nicely browned. Afterward, transfer the chicken to the plate.
- Now, finely chop the onion and add it to the skillet. Right after that, add in cinnamon, turmeric, and coriander. Stir for 1 minute.
- Add in washed quinoa and stir it so that spices coat it. Add 1.5 cups of hot water, give it a stir. Then, stir in the chickpeas and dried cranberries.
- Add crushed red pepper flakes and the remaining 1/2 tsp of salt. Give it a stir.
- Bring the chicken legs back into the skillet, bring the liquid to a boil. Then, reduce the heat and cover it with a lid.
- Cook for 20-25 minutes until quinoa is tender and chicken is fully cooked. Let it sit for 5 minutes afterward.
- Finally, divide the dish into 4 food containers. Chop some parsley and sprinkle it over each portion. Add in cherry tomatoes.
- Refrigerate for up to 3-4 days.
Recipe Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is each individual bowl 932 calories? Or is the entire thing 932 calorie’s without dividing it individually?
It’s per bowl. 🙂
Is there an alternate way to make this recipe using something other than Chicken Legs? I love the flavor of this meal but can’t find chicken legs very often. I am new to cooking.
Yes, you can use chicken drumsticks 🙂
@Karo @ AllNutritious, Thank You!