Pan-Seared Chicken with Gluten-Free Herbed Quinoa Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pan-seared chicken breasts served alongside a refreshing gluten-free quinoa salad packed with fresh herbs and vegetables. This mediterranean-inspired gluten free (gluten-free, 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.

★ 4.4 (8 ratings) Prep: 10 min Cook: 25 min Serves 2 Mediterranean cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Pan-Seared Chicken with Gluten-Free Herbed Quinoa Salad take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Gluten-Free Herbed Quinoa Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Gluten-Free Herbed Quinoa Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Gluten-Free Herbed Quinoa Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken with Gluten-Free Herbed Quinoa Salad gluten-free?

Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes