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

1Preheat your oven to 400°F (200°C).

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 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 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.

8Place the seasoned chicken breast (200 g) in a baking dish. Arrange the crispy potatoes (2 medium) around the chicken.

9Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).

10While the chicken and potatoes (2 medium) are baking, heat the soy sauce (100 g) in a small saucepan over low heat until warmed through.

11Once the chicken is cooked, remove the baking dish from the oven and let it rest for a few minutes before slicing the chicken.

12To serve, arrange the crispy potatoes (2 medium) on one side of the plate. Place the slices of baked chicken on another side, ensuring they do not overlap with the potatoes (2 medium). Spoon the ginger-infused banana and bell pepper salsa on a separate section of the plate. Drizzle the warm soy sauce (100 g) over the chicken and garnish the entire plate with fresh cilantro.