I kept this meal prep easy by seasoning chicken legs and letting them marinate in that dry rub overnight.
Next day I:
– cooked the chicken at 400 degrees for 45 minutes to an hour
– cooked the quinoa in broth via my rice cooker.
– Diced bell peppers, green beans, onion, fennel
– Cooked the veggies over medium high heat for 5-10 minutes (season them)
– add cooked quinoa to the veggies
– added dill, mint, and juice from 1/2 a lemon
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