Sautéed Chicken with Avocado and Spinach Salad

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

Tender chicken breast sautéed to golden perfection served alongside a fresh avocado and spinach salad with a light lemon vinaigrette. This general-inspired chicken (low carb, gluten free) ready in about 25 minutes pairs (6 oz each) chicken breast, extra virgin olive oil, minced 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.

Prep: 10 min Cook: 15 min Serves 2 420 cal/serving
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Ingredients

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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Frequently asked questions

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

Total time is about 25 minutes (10 min prep + 15 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 with Avocado and Spinach Salad?

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 (6 oz each) chicken breast from drying out.

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

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 with Avocado and Spinach Salad 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 with Avocado and Spinach Salad low carb?

Yes — this recipe is tagged low carb, 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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