Sautéed Lemon-Garlic Chicken with Quinoa and Spinach

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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 drafted and published.

Sautéed with bright lemon and garlic, served over fluffy quinoa and wilted spinach for a nutritious and satisfying meal. This chicken recipe (high protein, gluten free), ready in about 35 minutes, pairs 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 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.

Prep: 10 min Cook: 25 min Serves 2 International cuisine 450 cal/serving

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Ingredients

2 pieces, about 6 oz each chicken breast
2 tbsp olive oil
4 cloves, minced garlic cloves
2 tbsp, freshly squeezed lemon juice
3/4 cup, rinsed quinoa
1 1/2 cups water
4 cups fresh spinach
1 tsp salt
1/2 tsp black pepper
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Rinse 3/4 cup quinoa under cold water until water runs clear. Combine quinoa and 1 1/2 cups water in a medium saucepan, bring to a boil over high heat, then reduce to low and cover. Simmer for 15 minutes until water is absorbed and quinoa is fluffy.
Step 2: While quinoa cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant, careful not to brown.
Step 3: Add 2 chicken breasts seasoned with 1 tsp salt and 1/2 tsp black pepper to the skillet. Cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
Step 4: Remove chicken from skillet and add 4 cups fresh spinach. Sauté for 2-3 minutes until wilted, stirring frequently.
Step 5: Return chicken to skillet, drizzle with 2 tbsp freshly squeezed lemon juice and sprinkle 1/4 tsp red pepper flakes if using. Toss gently to combine and heat through.
Step 6: Serve chicken and spinach over the cooked quinoa, spooning any pan juices over the top.