Baked Chicken with Spicy Peach Mango Salsa

See the tiny specks there on the mango and peaches?  That’s cayenne pepper.  Spicy!
This was purely a result of ‘hey, I forgot I had that!’.
When I shopped last week, I picked up a mango thinking I would use it on a salad.  As things often go, it ended up buried behind some things on the counter only to be uncovered at an over-ripe, ‘I’ve already eaten all of the lettuce in the house’, ‘I will not waste this mango’ moment.  I have a recipe for a chicken wrap in which I use peaches, onion and cayenne pepper and decided to play on that.
The chicken is just a simple, baked chicken breast with a little Tastefully Simple Seasoned Salt for flavor.
The salsa is as follows:
1 Ripe Mango, Diced
1 Cup of Diced Peaches, Drained
1/4 Teaspoon Cayenne Pepper
1/2 Teaspoon White Vinegar
Take everything above and mix it.  Simple as that!  I like mine cold, so I do it ahead and refrigerate it for a few hours.  That also helps the flavors meld together and become more cohesive.
I had my chicken and salsa over brown rice.  It was so yummy!  It definitely has spice though, so if you’re feeding it to kids or you don’t like things too warm, you will want to use less cayenne pepper.
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