1 1/2poundsboneless skinless chicken breasts, cut into 3/4-inch pieces
2tablespoonslow-sodium soy sauce
1/4teaspoonground black pepper
5cupsloosely packed baby spinachabout 5 ounces
2tablespoonsfreshly squeezed lemon juice
2cupsfresh basil leaves
Kosher salt and pepperto taste
Prepared brown ricefor 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.
Store leftovers in the refrigerator for up to 4 days.
Serving: 1(of 4), with 1/2 cup brown riceCalories: 349kcalCarbohydrates: 29gProtein: 40gFat: 8gSaturated Fat: 1gCholesterol: 98mgSodium: 534mgFiber: 4gSugar: 3g
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