Sautéed Chicken and Quinoa Bowl with Avocado and Spinach

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A nutritious, balanced bowl featuring tender sautéed chicken breast served over fluffy quinoa with creamy avocado and fresh spinach. This healthy bowl recipe (high protein, gluten free), ready in about 30 minutes, pairs chicken breast, quinoa, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 10 min Cook: 20 min Serves 2 International cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 oz, cut into 1-inch strips chicken breast
1/2 cup dry quinoa
1 cup water
1/2 medium, sliced avocado
1 cup fresh spinach
2 tbsp olive oil
2 cloves, minced garlic
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Rinse 1/2 cup dry quinoa under cold water, then combine with 1 cup water in a small pot. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
Step 2: While quinoa cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
Step 3: Add 6 oz chicken breast strips to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook, stirring occasionally, for 6-7 minutes until chicken is cooked through and lightly golden.
Step 4: Add 1 cup fresh spinach to the skillet with the chicken and sauté for 1-2 minutes until spinach is wilted.
Step 5: Remove skillet from heat, then stir in 1 tbsp lemon juice. Serve chicken and spinach mixture over the cooked quinoa and top with 1/2 sliced avocado for creaminess.