Peel and wash potatoes. Put in a boiling pot add water to almost cover the potatoes. Add salt mix then boil until cooked. Meanwhile in a small bowl mix grated ginger, soy sauce, lemon juice pinch salt and honey. then place chicken in the mixture

Prepare the vegetables. Sauté onion on high heat until soft, add carrot and stir, cook for 4 min.

Add zucchini and green pepper stir well. Cook 3 min then add salt and black pepper stir well, remove from heat and set aside.

As the potatoes are boiling sear the chicken breast. Add oil in a skillet on high heat. Place chicken breast skin side down cook for 5min then flip to cook the other side 5 min to a golden brown. Remove from heat and set aside.

Once the potatoes are cooked drain water and reserve the water. Mash to a smooth fluffy mixture. Add butter and the reserved water to the desired consistency mix well.

Remove the chicken from pan. Place the pan on high heat add water, garlic powder and tomatoes paste. Cook to a sauce.

To serve. Pipe the potatoes on a plate. Place sautéed vegetables on the mash then the chicken breeast on the vegetables. Finish by dripping with the sauce serve.