Pan-Seared Chicken with Gluten-Free Herbed Quinoa Salad

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender pan-seared chicken breasts served alongside a refreshing gluten-free quinoa salad packed with fresh herbs and vegetables. This Mediterranean-inspired gluten-free recipe (high-protein), ready in about 35 minutes, pairs 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 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.

Ingredients

• 2 pieces (6 oz each) chicken breasts
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup quinoa
• 2 cups water
• 1/2 cup diced cucumber
• 1/2 cup halved cherry tomatoes
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until clear, then combine with 2 cups water in a medium pot. Bring to a boil over high heat, reduce to a simmer, cover, and cook for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.
2. Step 2: While quinoa cooks, season 2 chicken breasts with 1 tsp salt and 1/2 tsp black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place chicken in skillet and cook for 6 minutes on the first side until golden brown and edges crisp, then flip and cook for 5 minutes more until internal temperature reaches 165°F.
3. Step 3: Fluff the cooked quinoa with a fork and transfer to a bowl. Add 1/2 cup diced cucumber, 1/2 cup halved cherry tomatoes, 1/4 cup chopped parsley, and 2 tbsp chopped mint. Drizzle 2 tbsp lemon juice and 2 tbsp extra virgin olive oil over the salad, tossing gently to combine.
4. Step 4: Slice the rested chicken breasts and serve alongside the herbed quinoa salad for a balanced gluten-free meal.