Dashi and scallion Chicken Breast Pilaf

Prep everything first: chop the aromatics, measure the dashi and scallion elements, and pat the chicken breast dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken breast. Roast in the hot oven, turning halfway, until golden at the edges and tender.

Stir in the soy sauce and the rest of the dashi and scallion flavours, letting them cook out for a minute until fragrant.

Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.