• 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