Pan-Seared Chicken with Herbed Gluten-Free Quinoa Salad

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

Tender pan-seared chicken breast served alongside a vibrant quinoa salad tossed with fresh herbs and a lemon vinaigrette. This Mediterranean-inspired gluten-free recipe, ready in about 35 minutes, pairs chicken breast, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 breast
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup quinoa
• 2 cups water
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1 cup halved cherry tomatoes
• 1 medium, diced cucumber
• 3 tbsp lemon juice
• 1 tsp honey
• 1 minced garlic clove
• 1/2 tsp for dressing salt
• 1/4 tsp for dressing black pepper

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. Bring 2 cups water to a boil in a medium saucepan, add the quinoa, reduce heat to low, cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let rest covered for 5 minutes.
2. Step 2: While quinoa cooks, season 2 chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove from pan and let rest 5 minutes.
3. Step 3: In a large bowl, combine cooked quinoa, 1/4 cup chopped parsley, 2 tbsp chopped dill, 1 cup halved cherry tomatoes, and 1 diced medium cucumber.
4. Step 4: In a small bowl, whisk 3 tbsp lemon juice, 1 tsp honey, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
5. Step 5: Pour the lemon dressing over the quinoa salad and toss gently until everything is evenly coated. Serve the sliced chicken over or alongside the quinoa salad.