Sautéed Chicken with Avocado and Quinoa Salad

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A light, healthy chicken dish paired with a refreshing avocado and quinoa salad, perfect for a nutritious lunch or dinner. This healthy bowl recipe (gluten free, high protein), ready in about 30 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.

Ingredients

• 2 pieces (6 oz each) chicken breast
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup quinoa
• 2 cups water
• 1, diced ripe avocado
• 1 cup, halved cherry tomatoes
• 1/4 cup, chopped fresh cilantro
• 2 tbsp lime juice
• 1/4 cup, finely chopped red onion

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil over high heat, then reduce to low and simmer, covered, for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
2. Step 2: While quinoa cooks, pat dry 2 pieces of 6 oz chicken breast, season evenly 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 breasts and sauté for 6-7 minutes per side, or until internal temperature reaches 165°F and the exterior is golden brown. Remove from skillet and rest for 5 minutes.
3. Step 3: In a large bowl, combine cooled quinoa, 1 diced ripe avocado, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro. Drizzle with 2 tbsp lime juice and gently toss until ingredients are well mixed. Slice chicken breasts thinly and serve over the quinoa salad.