Sautéed Chicken with Avocado and Spinach Salad

By AislePrompt Editorial · ·

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.

Tender chicken breast sautéed to golden perfection served alongside a fresh avocado and spinach salad with a light lemon vinaigrette. This chicken recipe (low carb, gluten free), ready in about 25 minutes, pairs chicken breast, extra virgin 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 15 min Serves 2 International cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 chicken breasts and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Remove from heat and let rest.
  2. Step 2: In a large salad bowl, combine 4 cups baby spinach, 1 diced ripe avocado, 1 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion.
  3. Step 3: In a small bowl, whisk together 2 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp olive oil from the pan drippings if desired. Pour dressing over salad and toss gently to coat.
  4. Step 4: Slice the rested chicken breasts into strips and serve atop the spinach and avocado salad immediately.

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