Pan-Seared Chicken with Garlic Lemon Vinaigrette and Baby Spinach

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 drafted and published.

A quick pan-seared chicken breast served over tender baby spinach and dressed with a bright garlic lemon vinaigrette. This Mediterranean-inspired chicken recipe (low carb, high protein), ready in about 25 minutes, pairs boneless skinless chicken breast, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each), then season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F; remove and rest on a plate.
  3. Step 3: Lower heat to medium, add 1 tbsp olive oil and mince 3 garlic cloves, sautéing for 30 seconds until fragrant but not browned.
  4. Step 4: Stir in 2 tbsp fresh lemon juice and 1 tsp honey, cooking for 1 minute until the vinaigrette emulsifies and thickens slightly.
  5. Step 5: Add 4 cups baby spinach to the skillet and toss with the vinaigrette for 1-2 minutes until wilted and glossy.
  6. Step 6: Slice the rested chicken and serve it atop the garlic lemon spinach, spooning any extra vinaigrette over the top.

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