One-Pan Chicken Legs with Chickpeas and Quinoa (Meal Prep)
Sweet and flavorful, these one-pan chicken legs are filling, nutritious, and cheap to make. It's a budget, high-calorie meal prep that has plenty of nutrients. The blend of spices and sweetness will leave your taste buds happy.
Servings: 4 meal prep bowls
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.
Video
Nutrition
Serving: 1 meal prep container (18 oz) | Calories: 932kcal | Carbohydrates: 79g | Protein: 54g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 30g | Trans Fat: 0.1g | Cholesterol: 190mg | Sodium: 1371mg | Fiber: 14g | Sugar: 19g