Pan-Seared Lemon Garlic Chicken with Spinach and Quinoa

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

Juicy pan-seared chicken breasts infused with lemon and garlic, served over a bed of fluffy quinoa and sautéed spinach for a healthy, balanced meal. This general-inspired chicken (high protein, gluten free) ready in about 35 minutes pairs (6 oz each) chicken breast, lemon juice, minced garlic cloves 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 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 2 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water and combine with 2 cups water in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  2. Step 2: Meanwhile, season 2 chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
  3. Step 3: Remove chicken and reduce heat to medium. Add remaining 1 tbsp olive oil and 3 minced garlic cloves to the skillet, sauté for 30 seconds until fragrant. Add 4 cups fresh spinach and cook, stirring frequently, until wilted, about 2 minutes.
  4. Step 4: Squeeze 2 tbsp lemon juice over the spinach and stir well. Plate quinoa topped with spinach and place chicken breasts on top to serve.

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Frequently asked questions

How long does Pan-Seared Lemon Garlic Chicken with Spinach and 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 Lemon Garlic Chicken with Spinach and 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 breast from drying out.

Can I substitute ingredients in Pan-Seared Lemon Garlic Chicken with Spinach and 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 Lemon Garlic Chicken with Spinach and 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 Lemon Garlic Chicken with Spinach and Quinoa high protein?

Yes — this recipe is tagged high protein, 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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