Sweet Banana and Bell Pepper Salsa with Grilled Chicken

1.Preheat your grill to medium-high heat.

2.Season the chicken breast with salt and black pepper on both sides. Drizzle with a little olive oil and set aside.

3.Peel and dice the red onion. Dice the yellow and red bell peppers into small cubes. Peel and slice the bananas into thin rounds.

4.In a bowl, combine the diced red onion, yellow and red bell peppers, and banana slices. Add a pinch of salt, black pepper, and the juice of one lime. Mix gently to combine. Set aside to let the flavors meld.

5.Peel and cut the potatoes into small cubes. Boil them in salted water until tender, about 10 minutes. Drain and set aside.

6.In a pan, melt the butter over medium heat. Add the garlic cloves, minced, and sauté until fragrant, about 1 minute.

7.Add the boiled potatoes to the pan and sauté until they are golden brown and crispy on the outside. Season with salt and pepper to taste. Remove from heat and keep warm.

8.Place the seasoned chicken breast on the preheated grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

9.While the chicken is grilling, heat the tomato sauce in a small saucepan over low heat until warmed through.

10.Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing.

11.To serve, place a portion of the crispy potatoes on a plate. Top with slices of grilled chicken. Spoon the sweet banana and bell pepper salsa over the chicken. Drizzle with warm tomato sauce and garnish with fresh cilantro.