Steamed Chicken Breast with Ginger-Scallion Aromatics and Wilted Spinach

Slice the chicken breast into thin, bite-sized strips to ensure quick and even cooking. Rub lightly with ginger and a pinch of salt.

Set up a bamboo steamer or a metal steaming rack over a pot of boiling water. Place the chicken on a heat-proof plate and set it in the steamer.

Steam for 6-8 minutes until the chicken is opaque and cooked through. The juices should run clear.

Meanwhile, roughly chop the broccoli florets and steam them in the same rack for 4-5 minutes until bright green and tender-crisp.

In the final minute of steaming, toss the fresh spinach into the steamer basket just until it wilts and loses its volume.

Remove from heat and arrange the chicken, broccoli, and spinach on a plate. Finish with a drizzle of high-quality olive oil and a squeeze of fresh lemon juice to brighten the flavors.