Chile-rub Chicken w/Mango Salsa

This is delish and one of our favorites. It came from the Williams-Sonoma Chicken Cookbook, so you know it's good :) And the mango-mint salsa can work on other things as well, just made it for some beans & rice burritos tonight, yummy. Anyways, try it out!

INGREDIENTS:
6 skinless, boneless chicken breasts (pounded to an even thickness, basically just not too fat)
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

For the Salsa:
2 ripe mangoes (pitted, peeled, and cut into 1/2 inch dice)
1 tablespoon chopped fresh mint
1 tablespoon minced green onions
2 teaspoons seeded and minced jalapeno
2 tablespoons fresh lime juice (two limes)
grated zest of 1 lime

DIRECTIONS:
Coat the chicken breasts with the olive oil. In a small bowl, combine the chili powder, oregano, salt, garlic powder, and onion powder. Rub the spice mixture over both sides of the chicken breasts. Cover and refrigerate for 30 minutes.

To make the salsa, in a bowl, combine the mangoes, mint, green onions, jalapeno, lime juice, and lime zest. Cover and refrigerate for at least 1 hour before serving.

Grill the chicken breasts until done. Serve with salsa alongside.

(I like to pair this with the cilantro-lime rice from cafe rio and you've got one delicious meal) I'll post the Cafe Rio dressing and rice in a post to follow for those that don't have those.