Pan-Seared Chicken with Spinach and Quinoa Salad

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

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 bowls (gluten free, low carb) ready in about 35 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 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: 15 min Cook: 20 min Serves 2 Mediterranean cuisine 480 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Seared Chicken with Spinach and Quinoa Salad take to make?

Total time is about 35 minutes (15 min prep + 20 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 Spinach and Quinoa 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 Spinach and Quinoa 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 Spinach and Quinoa 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 Spinach and Quinoa Salad gluten free?

Yes — this recipe is tagged gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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