top of page

Lemon Basil Chicken


  • 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

  • 1 tablespoon lemon zest

  • 2 tablespoons freshly squeezed lemon juice

  • 2 cups fresh basil leaves

  • Kosher salt and pepper to taste

  • Prepared brown rice for serving


  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 as desired. Serve warm with rice as desired. Enjoy! Makes 4. Serving size 1 cup.

1 view0 comments

Recent Posts

See All


bottom of page