- Level: Intermediate
- Total: 47 min
- Prep: 25 min
- Inactive: 10 min
- Cook: 12 min
- Yield: 4 sandwiches
Ingredients
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
Directions
- 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.
- 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.
- 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:
- 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.
