Pan-Seared Chicken with Avocado and Spinach Salad

By AislePrompt Editorial · ·

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 developed and reviewed.

Tender pan-seared chicken breast served atop a fresh spinach and avocado salad with a light lemon vinaigrette. This chicken recipe (low carb, gluten free), ready in about 22 minutes, pairs chicken breast, olive oil, ground black pepper 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 12 min Serves 2 International cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 chicken breasts (6 oz each) and season both sides with 1/2 tsp salt and 1/2 tsp ground black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  2. Step 2: Place the chicken breasts in the skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then remove and let rest.
  3. Step 3: In a large bowl, combine 4 cups fresh spinach leaves, 1 diced ripe avocado, and 1 cup halved cherry tomatoes.
  4. Step 4: In a small bowl, whisk together 2 tbsp lemon juice, 1 tsp honey, 1 tsp Dijon mustard, and 1 minced garlic clove until emulsified.
  5. Step 5: Drizzle the dressing over the salad and toss gently to coat. Slice the rested chicken breasts and arrange over the salad before serving.

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