Pan-Seared Chicken with Spiced Peruvian Quinoa

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

Tender pan-seared chicken breasts served atop fluffy quinoa cooked with Peruvian-inspired spices for a vibrant, hearty meal. This latin american-inspired chicken (gluten free) ready in about 35 minutes pairs (6 oz each) 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 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.

Prep: 10 min Cook: 25 min Serves 2 Latin American cuisine 480 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Seared Chicken with Spiced Peruvian Quinoa 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 Spiced Peruvian Quinoa?

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 breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Spiced Peruvian Quinoa?

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 Spiced Peruvian Quinoa 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 Spiced Peruvian Quinoa 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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