Asian-Inspired Ginger Banana and Bell Pepper Salsa with Grilled Chicken

1Preheat your grill to medium-high heat.

2Season the chicken breast (200 g) with salt and black pepper on both sides. Drizzle with a little sesame oil (50 ml) and set aside.

3Peel and dice the red onion (1). Dice the yellow and red bell (1) peppers into small cubes. Peel and slice the bananas into thin rounds.

4In a bowl, combine the diced red onion (1), yellow and red bell (1) peppers, banana slices, and minced ginger. Add a pinch of salt, black pepper, and the juice of one lime. Mix gently to combine. Set aside to let the flavors meld.

5Peel and cut the potatoes (2 medium) into small cubes. Boil them in salted water until tender, about 10 minutes. Drain and set aside.

6In a pan, melt the butter (50 g) over medium heat. Add the garlic cloves (20 g) and minced ginger, and sauté until fragrant, about 1 minute.

7Add the boiled potatoes (2 medium) 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.

8Place the seasoned chicken breast (200 g) on the preheated grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

9While the chicken is grilling, heat the soy sauce (100 g) in a small saucepan over low heat until warmed through.

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

11To serve, place a portion of the crispy potatoes (2 medium) on a plate. Top with slices of grilled chicken. Spoon the ginger-infused banana and bell pepper salsa over the chicken. Drizzle with warm soy sauce (100 g) and garnish with fresh cilantro.