Herb Rubbed Chicken Breast with Tropical Salsa Recipe
Ingredients
| Oregano | 2 Teaspoon, chopped | |
| Thyme | 1 Teaspoon, chopped | |
| Kosher salt | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Ground allspice | 1/8 Teaspoon | |
| Cayenne | 1/8 Teaspoon | |
| 4 skinless, boneless chicken breast halves (about 1 1/2 pounds) | ||
| 1 large mango, peeled, pitted, and cut into 1/2 -inch chunks | ||
| 1 small banana, cut into 1/2-inch chunks | ||
| 1 small red pepper, trimmed, seeded, and finely chopped | ||
| Scallions | 2 , thinly sliced | |
| Lime juice | 1/4 Cup (16 tbs) | |
| Honey | 2 Tablespoon | |
Directions
In a small bowl, stir together the oregano, thyme, salt, sugar, allspice, and cayenne.
Rub the mixture into the chicken, cover, and refrigerate 30 minutes.
Meanwhile, in a large bowl, stir together the mango, banana, red pepper, scallions, lime juice, and honey.
Cover and refrigerate.
Heat a 9 1/2-inch grill pan over medium heat.
Grill the chicken until cooked through, turning the chicken several times as it cooks, about 5 minutes per side.
Transfer the chicken to 4 dinner plates, top each serving with a spoonful of the salsa, and serve.
Rub the mixture into the chicken, cover, and refrigerate 30 minutes.
Meanwhile, in a large bowl, stir together the mango, banana, red pepper, scallions, lime juice, and honey.
Cover and refrigerate.
Heat a 9 1/2-inch grill pan over medium heat.
Grill the chicken until cooked through, turning the chicken several times as it cooks, about 5 minutes per side.
Transfer the chicken to 4 dinner plates, top each serving with a spoonful of the salsa, and serve.
Chef
