Pan-Seared Chicken with Avocado Spinach Salad

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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 high-protein, keto-friendly pan-seared chicken breast served alongside a fresh avocado and spinach salad dressed with lemon and olive oil. This Mediterranean-inspired keto recipe (high protein), ready in about 22 minutes, pairs boneless skinless chicken breast, extra virgin olive oil, sea 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 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 Mediterranean cuisine 420 cal/serving

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Ingredients

8 oz boneless skinless chicken breast
2 tbsp extra virgin olive oil
1 tsp sea salt
1/2 tsp black pepper
2 fresh garlic cloves, minced
3 cups fresh baby spinach
1 medium ripe avocado, diced
1 tbsp fresh lemon juice
1/2 cup cherry tomatoes, halved
1 tbsp chopped fresh parsley

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Instructions

Step 1: Pat dry 8 oz boneless skinless chicken breast and season evenly with 1 tsp sea salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breast and cook for 5-6 minutes per side until golden brown with an internal temperature of 165°F, flipping once.
Step 3: Remove the chicken from the skillet and let it rest on a plate, tented with foil.
Step 4: In a large bowl, combine 3 cups fresh baby spinach, 1 medium diced ripe avocado, 1/2 cup halved cherry tomatoes, and 1 tbsp chopped fresh parsley.
Step 5: In a small bowl, whisk together 1 tbsp fresh lemon juice, 1 tbsp extra virgin olive oil, and 2 minced garlic cloves until emulsified.
Step 6: Pour the dressing over the salad and toss gently until everything is coated and vibrant.
Step 7: Slice the rested chicken breast and serve it atop the avocado spinach salad immediately while warm.