Grilled Honey Lime Chicken Sandwiches (Rachael Ray) |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 4 |
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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 |
4 (6 to 8-ounce) boneless skinless chicken breast |
1 teaspoon grill seasoning blend or coarse salt and pepper |
five vegetable slaw salad, recipe follows |
toppings: lettuce, tomato, red onion, and sliced avocado |
1 cup prepared salsa verde |
4 crusty rolls, split |
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:
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.
4. Five Vegetable Slaw Salad:
5. 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.
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