Herb Rubbed Chicken Breast with Tropical Salsa
|Oregano||2 Teaspoon, chopped|
|Thyme||1 Teaspoon, chopped|
|Kosher salt||1 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
|Boneless skinless chicken breast||1 1⁄2 Pound|
|Mango||1 Large, peeled, pitted, and cut into 1/2 -inch chunks|
|Banana||1 Small, cut into 1/2-inch chunks|
|Red pepper||1 Small, finely chopped|
|Scallions||2 , thinly sliced|
|Lime juice||3⁄4 Cup (12 tbs)|
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.