Pan-Seared Chicken with Toasted Gluten-Free Quinoa Salad

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

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 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.

Prep: 15 min Cook: 25 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Seared Chicken with Toasted Gluten-Free Quinoa Salad take to make?

Total time is about 40 minutes (15 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 Toasted Gluten-Free 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 chicken breast from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Toasted Gluten-Free 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 Toasted Gluten-Free 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 Toasted Gluten-Free Quinoa Salad 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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