Pan-Seared Chicken with Avocado and Quinoa Salad

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light and nutritious pan-seared chicken breast served with a refreshing quinoa salad featuring creamy avocado and fresh herbs. This healthy bowl recipe (gluten free), ready in about 35 minutes, pairs chicken breast, olive oil, quinoa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 25 min Serves 2 International cuisine 450 cal/serving

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Ingredients

2 pieces (6 oz each) chicken breast
2 tbsp olive oil
1 cup quinoa
2 cups water
1 medium, diced avocado
1 cup, halved cherry tomatoes
1/4 cup, chopped fresh parsley
2 tbsp lemon juice
1 tsp, divided salt
1/2 tsp, divided black pepper

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Instructions

Step 1: Rinse 1 cup quinoa under cold water and combine with 2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
Step 2: While quinoa cooks, season 2 chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear chicken for 6 minutes per side until golden brown and internal temperature reaches 165°F. Remove from skillet and rest for 5 minutes.
Step 3: In a large bowl, combine the cooked quinoa, 1 diced avocado, 1 cup halved cherry tomatoes, 1/4 cup chopped fresh parsley, and 2 tbsp lemon juice. Season with 1/2 tsp salt and 1/4 tsp black pepper, tossing gently to combine.
Step 4: Slice the rested chicken breasts and serve atop the quinoa salad for a balanced and colorful meal.