Tired of plain old chicken sandwiches? Try this one...it has a unique flavor of honey and lime.
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 4 slices monterey Jack cheeseToppings: lettuce, tomato, red onion, and sliced avocado 1 cup prepared salsa verde 4 crusty rolls, split
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 on roll bottoms. Top with cheese, lettuce, tomato, red onion and sliced avocado. Spread salsa on roll tops as a condiment.
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