1 tablespoon extra-virgin olive oil
1/2 large yellow onion, finely chopped, about 1 cup
4 cloves garlic, minced
1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
2 tablespoons low-sodium soy sauce
1/4 teaspoon ground black pepper
5 cups loosely packed baby spinach (about 5 ounces)
2 tablespoons freshly squeezed lemon juice
2 cups fresh lemon basil
Kosher salt and pepper, to taste
Prepared brown rice, for serving
In a large skillet, heat the olive oil 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.
Credit to: https://www.wellplated.com/lemon-basil-chicken/