Sautéed Chicken Breast with Garlic Spinach and Quinoa Pilaf

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Tender chicken breast sautéed to golden perfection served alongside garlicky spinach and a fluffy quinoa pilaf for a nutritious, balanced dinner. This chicken recipe (high protein), ready in about 35 minutes, pairs boneless skinless chicken breast, olive oil, garlic cloves 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.

Ingredients

• 2 pieces (6 oz each) boneless skinless chicken breast
• 2 tbsp olive oil
• 4, minced garlic cloves
• 5 cups baby spinach
• 1 cup quinoa
• 2 cups chicken broth
• 1 tsp lemon zest
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Rinse 1 cup quinoa under cold water and combine with 2 cups chicken broth in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork, stirring in 1 tsp lemon zest and 1 tbsp chopped parsley.
2. Step 2: Season 2 boneless skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and sauté for 6-7 minutes per side until golden and cooked through (internal temp 165°F). Remove chicken and keep warm.
3. Step 3: In the same skillet, add remaining 1 tbsp olive oil and 4 minced garlic cloves. Sauté for 30 seconds until fragrant. Add 5 cups baby spinach, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Cook, stirring, until spinach is wilted and tender, about 2-3 minutes.
4. Step 4: Serve the sautéed chicken breasts atop a bed of quinoa pilaf with garlic spinach on the side, garnished with remaining parsley.