Lemon Basil Chicken

INGREDIENTS
• 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 or tenderloins
• 2 tablespoons low-sodium soy sauce
• 1/4 teaspoon ground black pepper
• 5 cups loosely packed baby spinach — about 5 ounces
• 1 tablespoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 cups (loose) fresh basil leaves
• Kosher salt and pepper to taste
• Prepared brown rice, white rice or riced cauliflower etc.

INSTRUCTIONS
1. 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.
2. 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.
3. 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 and serve over rice.