Lemon Basil Chicken

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion(240g)
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  Garlic(240g)
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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Soy Sauce, Low Sodium(30g)
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  1/4 teaspoon ground black pepper
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  Spinach(1200g)
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  Orange Zest(15g)
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  Lemon Juice, Fresh(30g)
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  Basil, Fresh(480g)
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  Kosher salt and pepper (to taste)
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  Rice, Brown, Long-Grain

Instructions

1. 1Cook the brown rice according to package directions in a separate pot; set aside when finished.
2. 2Heat the olive oil in a large skillet over medium heat for 1 minute until shimmering. Add the onion and cook, stirring often, for 4–5 minutes until softened and translucent.
3. 3Add the fresh garlic to the skillet and cook, stirring constantly, for 30 seconds until fragrant.
4. 4Increase heat to medium-high, add the chicken breast, and cook for 3–4 minutes per side, until golden brown on all surfaces.
5. 5Stir in the low-sodium soy sauce, then continue cooking the chicken for 2–3 minutes more until the internal temperature reaches 165°F when checked with a meat thermometer.
6. 6Add the fresh spinach in handfuls, stirring between additions until fully wilted, about 2 minutes total. Stir in the orange zest, lemon juice, and fresh basil, cooking for 1 minute until the basil is just wilted but still bright green.
7. 7Divide the chicken mixture evenly into 4 airtight containers while hot, pairing each portion with an equal share of the cooked brown rice.
8. 8Allow containers to cool to room temperature before sealing and refrigerating for up to 4 days.