Cocoa Spice Rubbed Chicken Breast

Ingredients
4	ROSIE® Organic Boneless Skinless Chicken Breast Filet
3 tbsp	Olive Oil
Spice Rub
1 tbsp	cocoa powder
1 tbsp	ancho chili powder
1 tbsp	espresso powder
1 tbsp	brown sugar
1 pinch	cayenne pepper
1 tbsp	kosher salt
1/2 tsp	fresh ground pepper
Smoked Tomato Sauce
6	Roma Tomatoes – destemmed and halved
4	cloves garlic
1/2	yellow onion, diced
2 tbsp	chipotle adobo
1/2 tsp	dry oregano
1 tbsp	tomato paste
	kosher salt
	pepper
	water
Tropical Fruit Relish
1	Mango – peeled, seeded and small diced
1	Papaya – peeled, seeded and small diced
1-2	jalapenos – seeded and diced
2 tbsp	chopped Thai Basil
1/4	red onion – fine diced
1	lime, juiced
	salt and pepper

Method
1	For the spice rub, combine all ingredients in medium bowl and set aside. Coat chicken with olive oil then add cocoa spice and completely cover chicken breast.
2	Pre-heat grill on medium heat for 30 minutes. Place the chicken breast evenly over the hot grill. Turn each breast 90° after 3 minutes and flip over after another 3 minutes. Turn 90° again after another 3-4 minutes. Turn and grill for another 3 minutes. Once the chicken breast has reached 165° internally the chicken is done. Keep warm and set aside.
3	Smoked Tomato Sauce: Place tomatoes, garlic, onions, chipotle and oregano in a medium sauce pan. Add enough water to cover the ingredients. Bring to a boil and simmer till onions are tender and translucent. Puree in a blender or mixing wand till smooth. Add salt and pepper to taste. If you need more heat or smoke add a little more chipotle adobo.
4	Tropical Fruit Relish: In a medium bowl, mix all ingredients. Set aside.

Ingredients