Sautéed Chicken with Lemon-Garlic Quinoa and Spinach

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

Tender chicken breast sautéed with garlic, served over fluffy lemon-infused quinoa and wilted spinach for a light, healthy meal. This general-inspired chicken (gluten free) ready in about 30 minutes pairs cut into 1-inch strips chicken breast, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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 3 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear. In a medium saucepan, combine quinoa with 2 cups water and 1/2 tsp salt. Bring to a boil over high heat, then reduce heat 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-high heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  3. Step 3: Add 12 oz chicken breast strips to the skillet, season with 1/2 tsp black pepper and 1/4 tsp red pepper flakes. Cook for 6-8 minutes, stirring occasionally, until chicken is cooked through and edges are lightly golden.
  4. Step 4: Add 4 cups baby spinach to the skillet with chicken and toss for 2 minutes until spinach wilts and becomes tender.
  5. Step 5: Remove skillet from heat and stir in 2 tbsp freshly squeezed lemon juice. Fluff cooked quinoa with a fork and serve topped with the lemon-garlic chicken and spinach mixture.

Frequently asked questions

How long does Sautéed Chicken with Lemon-Garlic Quinoa 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 with Lemon-Garlic Quinoa 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 olive oil from drying out.

Can I substitute ingredients in Sautéed Chicken with Lemon-Garlic Quinoa 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 with Lemon-Garlic Quinoa and Spinach for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Lemon-Garlic Quinoa and Spinach gluten free?

Yes — this recipe is tagged 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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