Pan-Seared Chicken with Avocado and Citrus Salad
Tender pan-seared chicken breasts served alongside a fresh avocado and citrus salad bursting with bright flavors. This mediterranean-inspired chicken (gluten free, low carb) ready in about 22 minutes pairs (6 oz each) chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 pieces (6 oz each) chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium, diced avocado
- 1 large, segmented orange
- 1 medium, segmented grapefruit
- 1/4 cup thinly sliced red onion
- 2 tbsp chopped fresh cilantro
- 2 tbsp fresh lime juice
- 1 tsp honey
Instructions
- Step 1: Pat dry 2 chicken breasts (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering and hot.
- Step 2: Place the chicken breasts in the skillet and sear for 5-6 minutes on the first side without moving until golden brown, then flip and cook for an additional 4-5 minutes until internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes.
- Step 3: Meanwhile, in a large bowl, combine 1 diced medium avocado, 1 large segmented orange, 1 medium segmented grapefruit, 1/4 cup thinly sliced red onion, and 2 tbsp chopped fresh cilantro.
- Step 4: Drizzle the salad with 2 tbsp fresh lime juice and 1 tsp honey, tossing gently to combine and coat all ingredients evenly.
- Step 5: Slice the rested chicken breasts and serve alongside the citrus avocado salad for a fresh, balanced meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chicken with Avocado and Citrus Salad take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Chicken with Avocado and Citrus Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breasts from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Avocado and Citrus Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Chicken with Avocado and Citrus Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Chicken with Avocado and Citrus Salad gluten free?
Yes — this recipe is tagged gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
