(adapted from Canyon Ranch Cooking: Bringing the Spa Home [1] by Jeanne Jones)

For a weekday meal, serve this chicken with brown or white rice and a quick stir-fried vegetable (we like spinach or watercress).

Dry Mix:
1/2 tsp. ground ginger
1 tsp. ground cayenne pepper (omit if serving kids)
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1 tsp. ground curry powder
1 tsp. ground paprika [2]
1/2 tsp. ground tumeric
1/2 tsp. kosher salt

6 skinless chicken breast halves
4 bananas [3], skin on
2 Tbl. brown sugar

Combine all dry mix ingredients in a bowl. Stir and lightly coat each chicken breast with the mix. Place on a plate, cover tightly and refrigerate for at least 1 hour.

Grill the chicken breasts until done. Let stand while you grill the bananas. Slice the bananas into halves lengthwise with the peel left on. Sprinkle with brown sugar, rubbing it in with the back of a spoon as much as possible. Place them on the grill cut side down and cook for about 3-5 minutes, until soft.

Serve the chicken and bananas together with the bananas still in their peel.