Pan-Seared Chicken with Roasted Red Pepper Salad
A quick pan-seared chicken breast paired with a bright roasted red pepper and arugula salad for a balanced and flavorful dinner. This mediterranean-inspired chicken (gluten free) ready in about 25 minutes pairs (6 oz each) chicken breast, 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 a quick salad or grain on the side. 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
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 cup, sliced roasted red peppers
- 4 cups arugula
- 2 tbsp lemon juice
- 1/4 cup, crumbled feta cheese
- 2 tbsp toasted pine nuts
Instructions
- Step 1: Pat dry 2 chicken breasts and season on both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove and rest for 5 minutes.
- Step 2: In a large bowl, combine 4 cups arugula, 1 cup sliced roasted red peppers, 1/4 cup crumbled feta cheese, and 2 tbsp toasted pine nuts. Drizzle with 1 tbsp olive oil and 2 tbsp lemon juice, tossing gently until the salad is lightly coated.
- Step 3: Slice the rested chicken breasts and serve over the salad immediately for a fresh, vibrant dinner.
Frequently asked questions
How long does Pan-Seared Chicken with Roasted Red Pepper Salad take to make?
Total time is about 25 minutes (10 min prep + 15 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 Roasted Red Pepper 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 (6 oz each) chicken breast from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Roasted Red Pepper 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 Roasted Red Pepper 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 Roasted Red Pepper Salad gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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