Combine first 5 ingredients in a small bowl.
Sprinkle chicken with seasoning blend or salt& pepper.
Coat chicken in dressing and set aside for 10 minutes.
Grill chicken on an indoor electric grill for 6-7 minutes on each side or pan fry over med 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 lettuce, tomato, red onion, and sliced avocado.
Spread salsa on roll tops as a condiment.
Ingredients:
1 limes, juiced
2 tablespoons honey
1 1/2 teaspoons cumin
1/2 tablespoon fresh cilantro, finely chopped ( about a handful before chopping)
2 tablespoons extra virgin olive oil or 2 tablespoons canola oil or 2 tablespoons corn oil
4 (6 ounce) boneless skinless chicken breasts
1 teaspoon grill seasoning or 1 teaspoon coarse salt & pepper
lettuce
tomatoes
red onions
sliced avocados
1 cup prepared salsa verde
4 crusty rolls, split
Steps/Methods:
Combine first 5 ingredients in a small bowl.
Sprinkle chicken with seasoning blend or salt& pepper.
Coat chicken in dressing and set aside for 10 minutes.
Grill chicken on an indoor electric grill for 6-7 minutes on each side or pan fry over med 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 lettuce, tomato, red onion, and sliced avocado.
Spread salsa on roll tops as a condiment.
