Pan-Seared Chicken with Spiced Peruvian Quinoa

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

Tender pan-seared chicken breasts served atop fluffy quinoa cooked with Peruvian-inspired spices for a vibrant, hearty meal. This Latin American-inspired chicken recipe (gluten free), ready in about 35 minutes, pairs chicken breasts, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup red quinoa
• 2 cups low-sodium chicken broth
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped

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Instructions

1. Step 1: Rinse 1 cup red quinoa under cold water until water runs clear, then combine with 2 cups low-sodium chicken broth in a medium saucepan. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook for 15 minutes until quinoa is tender and liquid 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, 1/2 tsp black pepper, 1 tsp ground cumin, and 1 tsp paprika on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add the 2 seasoned chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and let rest.
4. Step 4: In the same skillet, reduce heat to medium, add 3 minced garlic cloves, and sauté for 30 seconds until fragrant.
5. Step 5: Fluff the cooked quinoa with a fork, stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro. Serve the pan-seared chicken on a bed of the spiced quinoa.