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
• 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

Instructions

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. 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.