Grilled Honey Lime Chicken Sandwiches

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  • Level: Intermediate
  • Total: 47 min
  • Prep: 25 min
  • Inactive: 10 min
  • Cook: 12 min
  • Yield: 4 sandwiches
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1 lime, juiced

2 tablespoons honey

1 rounded teaspoon cumin

A handful cilantro, finely chopped, about 1/2 tablespoons

2 tablespoons extra-virgin olive oil, canola, or corn oil

Four 6 to 8-ounce boneless skinless chicken breast

1 teaspoon grill seasoning blend or coarse salt and pepper

Toppings: lettuce, tomato, red onion, and sliced avocado

1 cup prepared salsa verde

4 crusty rolls, split

Five Vegetable Slaw Salad, recipe follows

Assorted tortilla chips, for serving

Five Vegetable Slaw Salad:

1 pound packaged shredded cabbage

1 large red bell pepper, seeded and cut across into thin slices

1 large green bell pepper, seeded and cut across into thin slices

4 scallions, sliced thinly on an angle (greens and whites)

1/2 European seedless cucumber, halved lengthwise and thinly sliced

2 limes, juiced

1 /4 cup (3 healthy drizzles) honey

3 tablespoons (a couple of glugs) vegetable or light colored oil

Salt and pepper


  1. Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in dressing and set aside for 10 minutes.
  2. Grill chicken on an indoor electric grill 6 to 7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side.
  3. Slice chicken breasts on an angle and pile meat roll bottoms. Top with lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment. Serve sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips.

Five Vegetable Slaw Salad:

  1. Combine vegetables in a bowl. In another small bowl, whisk lime juice and honey, and drizzle in oil to combine dressing. Pour dressing over slaw and season with salt and pepper, to taste.