Grilled Ancho Chicken Breasts & Apricot Salsa

Preheat grill to medium-high.

Brush both sides of chicken with 1 tablespoon oil and sprinkle with chile powder, garlic powder and 1/2 teaspoon salt. Brush the cut sides of the fruit with the remaining 1 tablespoon oil.

Grill the chicken, turning once halfway, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 6 to 8 minutes. Grill the fruit, cut-side down, until slightly softened and beginning to char, about 4 minutes.

Meanwhile, combine avocado, cilantro, onion, jalapeño, lime juice and the remaining 1/8 teaspoon salt in a medium bowl. When the fruit is cool enough to handle, chop and stir into the salsa.

Serve the chicken with the salsa and a lime wedge.