Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 pound boneless, skinless chicken breasts, diced
  • 4 cups chicken broth
  • 1 medium lemon, juiced and zested
  • 5 cups fresh spinach, roughly chopped
  • Salt and pepper to taste
  • Optional: 1 teaspoon red pepper flakes

Instructions:

  1. Heat the olive oil in a large pot over medium heat.
  2. Add diced onion; cook until translucent (about 3-4 minutes).
  3. Stir in minced garlic and ginger; cook for an additional 1-2 minutes until fragrant.
  4. Add diced chicken to the pot; season with salt and pepper.
  5. Cook until chicken is no longer pink, stirring occasionally (about 5-7 minutes).
  6. Pour in chicken broth, then add lemon juice and zest; bring the mixture to a gentle boil.
  7. Reduce heat to simmer; add chopped spinach and cook until wilted (about 2-3 minutes).
  8. Adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
  9. Serve hot in bowls, garnished with extra lemon zest if desired.