Servings: 4 servings (about 4 cups total)

1 tablespoon extra-virgin olive oil 1 tablespoon extra-virgin olive oil
1/2 large yellow onion finely chopped, about 1 cup ½ large yellow onion finely chopped, about 1 cup
4 cloves garlic minced 4 cloves garlic minced
1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch pieces - I used 12.7 oz of rotisserie chicken. Next time I’d like to try boneless skinless chicken breasts. 1 ½ pounds boneless skinless chicken breasts, cut into ¾-inch pieces - I used 12.7 oz of rotisserie chicken. Next time I’d like to try boneless skinless chicken breasts.
2 tablespoons low-sodium soy sauce 2 tablespoons low-sodium soy sauce
1/4 teaspoon ground black pepper ¼ teaspoon ground black pepper
5 cups loosely packed baby spinach about 5 ounces 5 cups loosely packed baby spinach about 5 ounces
1 tablespoon lemon zest 1 tablespoon lemon zest
2 tablespoons freshly squeezed lemon juice 2 tablespoons freshly squeezed lemon juice
2 cups fresh basil leaves - I packed these and they measured .7 ounce 2 cups fresh basil leaves - I packed these and they measured .7 ounce
Kosher salt and pepper to taste Kosher salt and pepper to taste
Prepared brown rice for serving Prepared brown rice for serving

In a large skillet, heat the olive oil over medium. Once hot, add the onion and cook, stirring often, until softened, about 4 minutes. Add the garlic and cook until fragrant, about 30 additional seconds.
Add the chicken, increase the heat to medium high, and let cook for 3 minutes, browning all sides. Stir in the soy sauce and black pepper. Let cook until the chicken is completely cooked through, about 3 minutes longer.
Stir in the spinach a few handfuls at a time, letting the heat of the pan wilt it as you go. Stir in the lemon zest, lemon juice, and basil. Cook and stir just until the basil is wilted, about 1 additional minute. Taste and season with additional salt or pepper as desired. Serve warm with rice as desired.

1/12/21 - made with rotisserie chicken. Next time I’d like to try with boneless skinless chicken breast.  1/12/21 - made with rotisserie chicken. Next time I’d like to try with boneless skinless chicken breast.
Store leftovers in the refrigerator for up to 4 days.  Store leftovers in the refrigerator for up to 4 days.