Sautéed Lemon Garlic Chicken with Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breast sautéed with fresh garlic and lemon juice served alongside a light, fluffy quinoa salad. This mediterranean-inspired chicken (gluten free, high protein) ready in about 35 minutes pairs (6 oz each) 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 350 calories and feeds 4, 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: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup quinoa thoroughly under cold water. In a medium pot, add the quinoa and 2 cups water. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
  2. Step 2: While quinoa cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Add chicken to skillet and sauté for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
  3. Step 3: In the last 2 minutes of cooking chicken, add 4 minced garlic cloves to the skillet and sauté until fragrant, about 1 minute. Remove skillet from heat and drizzle 2 tbsp freshly squeezed lemon juice over the chicken.
  4. Step 4: In a large bowl, combine the cooked quinoa, 1 cup halved cherry tomatoes, 1/2 diced cucumber, 1/4 cup chopped fresh parsley, 2 tbsp olive oil, and 1 tsp lemon zest. Toss gently to mix and season with salt and pepper to taste.
  5. Step 5: Slice chicken breasts and serve atop or alongside the quinoa salad, garnishing with extra parsley if desired.

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Frequently asked questions

How long does Sautéed Lemon Garlic Chicken with Quinoa Salad take to make?

Total time is about 35 minutes (15 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 Lemon Garlic Chicken with Quinoa 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 Lemon Garlic Chicken with Quinoa 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 Lemon Garlic Chicken with Quinoa Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Lemon Garlic Chicken with Quinoa Salad gluten free?

Yes — this recipe is tagged gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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