Pan-Seared Chicken with Spinach and Quinoa Salad

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

A nutritious and light meal featuring juicy pan-seared chicken breast served alongside a refreshing quinoa and spinach salad with a lemon vinaigrette. This Mediterranean-inspired healthy bowl recipe (gluten free, low carb), 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 480 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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
• 1/2 tsp dried oregano
• 1 cup quinoa
• 2 cups water
• 3 cups baby spinach
• 1 cup, halved cherry tomatoes
• 1 medium, diced cucumber
• 3 tbsp, freshly squeezed lemon juice
• 1 tsp honey
• 1 clove, minced garlic

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Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups water and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
2. Step 2: Meanwhile, season 2 pieces of chicken breast with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place chicken in the skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove from pan and let rest.
3. Step 3: In a large bowl, combine 3 cups baby spinach, 1 cup halved cherry tomatoes, and 1 diced medium cucumber.
4. Step 4: In a small bowl, whisk together 3 tbsp lemon juice, 1 tsp honey, and 1 minced garlic clove. Slowly drizzle in 1 tbsp olive oil while whisking until dressing emulsifies.
5. Step 5: Fluff the cooked quinoa with a fork and add it to the spinach mixture. Pour the lemon vinaigrette over the salad and toss gently to combine.
6. Step 6: Slice the rested chicken breasts and serve alongside the quinoa spinach salad.