Pan-Seared Chicken with Toasted Gluten-Free Quinoa Salad

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty pan-seared chicken breast served alongside a warm quinoa salad that delivers nutty toasted flavors and fresh herbs. This Mediterranean-inspired gluten-free recipe, ready in about 40 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 450 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 breast
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup quinoa
• 2 cups water
• 1 cup, halved cherry tomatoes
• 1/4 cup, chopped fresh parsley
• 2 tbsp lemon juice
• 1/4 cup, chopped toasted almonds
• 1, minced garlic clove

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Instructions

1. Step 1: Rinse 1 cup quinoa under cold water, then toast it in a dry skillet over medium heat for 5 minutes until fragrant and slightly golden, stirring frequently. Transfer to a pot with 2 cups water, bring to a boil, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: While quinoa cooks, season 2 chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and sear for 5-6 minutes per side until internal temperature reaches 165°F and crust is golden. Remove from pan and rest.
3. Step 3: In the same skillet, add 1 tbsp olive oil and 1 minced garlic clove, sauté for 30 seconds until fragrant. Add 1 cup halved cherry tomatoes and cook for 2 minutes until softened.
4. Step 4: Fluff cooked quinoa with a fork and combine in a bowl with the sautéed tomatoes, 1/4 cup chopped parsley, 2 tbsp lemon juice, and 1/4 cup chopped toasted almonds. Toss to combine and season with additional salt if needed.
5. Step 5: Serve the sliced chicken breast atop the warm quinoa salad for a balanced and gluten-free meal.