Steamed Chicken Breast with Ginger, Scallion, and Wilted Spinach

Slice the sweet potato into 1/2-inch thick rounds and steam until tender, about 10-12 minutes. Set aside.

Season the chicken breast with salt and ginger slivers, then steam in a bamboo basket or steamer insert over boiling water until opaque and firm, about 6-8 minutes. The meat should be juicy and tender.

In a small pan, lightly coat with the olive oil and add the spinach over medium heat. Sauté just until the leaves are bright green and wilted, about 1-2 minutes.

Arrange the steamed sweet potato rounds as a base, top with the sliced chicken breast, and mound the wilted spinach alongside.

Finish with fresh julienned ginger and scallion greens for a bright, aromatic punch.