Grilled Honey Lime Chicken Sandwiches
Total: 47 min
Prep: 25 min
Inactive: 10 min
Cook: 12 min
Yield: 4 sandwiches
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
Grill the chicken on an indoor electric grill for 6 to 7 minutes on each side, or pan-fry it in a large nonstick skillet over medium-high heat for 6 minutes per side, uncovered.
Slice the chicken breasts at an angle and place the slices on the bottom halves of the rolls. Top with lettuce, tomato, red onion, and sliced avocado. Spread salsa on the top halves of the rolls as a condiment. Serve the sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips.
Five Vegetable Slaw Salad: Combine the vegetables in a bowl. In a small bowl, whisk together lime juice and honey, then drizzle in oil to create the dressing. Pour the dressing over the slaw and season with salt and pepper to taste.
Prep: 25 min
Inactive: 10 min
Cook: 12 min
Yield: 4 sandwiches
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
Grill the chicken on an indoor electric grill for 6 to 7 minutes on each side, or pan-fry it in a large nonstick skillet over medium-high heat for 6 minutes per side, uncovered.
Slice the chicken breasts at an angle and place the slices on the bottom halves of the rolls. Top with lettuce, tomato, red onion, and sliced avocado. Spread salsa on the top halves of the rolls as a condiment. Serve the sandwiches with Five Vegetable Slaw Salad and assorted tortilla chips.
Five Vegetable Slaw Salad: Combine the vegetables in a bowl. In a small bowl, whisk together lime juice and honey, then drizzle in oil to create the dressing. Pour the dressing over the slaw and season with salt and pepper to taste.