Pan-Seared Chicken with Quinoa and Citrus Herb Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A vibrant and healthy meal featuring juicy pan-seared chicken breast served alongside fluffy quinoa tossed with a zesty citrus herb salad. This Mediterranean-inspired chicken recipe (gluten free, high protein), ready in about 35 minutes, pairs chicken breast, quinoa, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
• 1 cup quinoa
• 2 cups water
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp orange juice
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 2 minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 small diced cucumber
• 1 cup halved cherry tomatoes

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until clear, then combine with 2 cups water in a medium saucepan. Bring to a boil over high heat, reduce to low, cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: While quinoa cooks, pat dry 2 pieces of chicken breast (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
3. Step 3: Place chicken breasts in the hot skillet and sear for 6-7 minutes per side until golden brown and internal temperature reaches 165°F, then remove and let rest.
4. Step 4: In a small bowl, whisk together 2 tbsp lemon juice, 2 tbsp orange juice, 1 tbsp olive oil, and 2 minced garlic cloves until emulsified.
5. Step 5: In a large bowl, combine cooked quinoa, 1/4 cup chopped parsley, 2 tbsp chopped mint, 1 small diced cucumber, and 1 cup halved cherry tomatoes. Pour the citrus dressing over and toss gently until well coated.
6. Step 6: Slice the rested chicken breasts and serve alongside the quinoa citrus herb salad, drizzling any pan juices over the chicken for extra flavor.