Chicken with Mango-Peach Salsa

Chicken with Mango-Peach Salsa
You will need:

Olive Oil

Small Bowl

Medium Bowl

For Chicken:

4 skinless, boneless chicken breast halves

3 Table spoons All Purpose Rub

(make the all purpose rub and store in container)

for this recipe you only need 3 Tablespoons of it.

Rub:

2 Packets of Original Chili Seasoning McCormick

3 Tablespoons Granulated garlic

1 Tablespoon Kosher Salt

1 Table spoon Salt free all purpose seasoning McCormick

2 Table spoons Sugar

1 Table spoon Ground Cumin

½ teaspoon cayenne

For Mango Peach Salsa:

8 oz frozen peach slices diced

8 oz frozen mango chunks diced

1 jalapeno finely chopped

¼ cup chopped fresh cilantro

2 tablespoons of lime juice

¼ teaspoon salt

Set up grill for direct grilling over medium heat. Oil grate when ready to start cooking. OR preheat oven to 350degrees prepare chicken breast as directed. Place chicken breasts on a foil-lined sheet pan and roast for 35-40minutes or until chicken is no longer pink and juices run clear.

Rinse chicken breasts halves with cold water and pat dry set aside

In a small bowl mix together all purpose rub, cumin, and cayenne. Gently pat onto all sides of chicken breast, using all the rub mix set aside while preparing salsa.

For mango peach salsa, in medium bowl toss to combine peaches, mango, jalapeno, cilantro, lime juice, and salt cover and set aside.

Place chicken on hot grill, cook for 5-6minutes per side or until chicken is no longer pink.

Serve with Salsa.

Tip: It’s easier to dice frozen fruit while it is still frozen.

Thanks Jen
From Efren