Provençal-Style Poached Chicken Breast with Steamed Zucchini and Spinach

In a small saucepan, bring a shallow layer of water with a slice of lemon and a sprig of fresh thyme to a gentle simmer.

Add the chicken breast and poach over low heat for 8-10 minutes until opaque and cooked through; let it rest briefly.

Meanwhile, steam the sliced baby zucchini over the same aromatic liquid for 3 minutes until tender-crisp.

In the final minute, wilt the fresh spinach in the pan until bright green and just soft.

Slice the chicken into thin medallions and serve atop the bed of spinach and zucchini.

Finish with a squeeze of fresh lemon juice, a pinch of flaky sea salt, and a crack of fresh black pepper.

The dish is light, clean, and highlights the natural essence of the ingredients.