Sautéed Chicken and Quinoa Bowl with Avocado and Spinach

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

A nutritious, balanced bowl featuring tender sautéed chicken breast served over fluffy quinoa with creamy avocado and fresh spinach. This general-inspired healthy bowls (high protein, gluten free) ready in about 30 minutes pairs cut into 1-inch strips chicken breast, dry 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 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: 20 min Serves 2 420 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Add 1 cup fresh spinach to the skillet with the chicken and sauté for 1-2 minutes until spinach is wilted.
  5. 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.

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Frequently asked questions

How long does Sautéed Chicken and Quinoa Bowl with Avocado and Spinach take to make?

Total time is about 30 minutes (10 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 Sautéed Chicken and Quinoa Bowl with Avocado and Spinach?

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 dry quinoa from drying out.

Can I substitute ingredients in Sautéed Chicken and Quinoa Bowl with Avocado and Spinach?

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 Sautéed Chicken and Quinoa Bowl with Avocado and Spinach 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 Sautéed Chicken and Quinoa Bowl with Avocado and Spinach 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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