Think flavorful, tender chicken topped with fresh lettuce, tomatoes, avocado, and onion all on a warm crusty roll sounds like your type of food? Yeah, me too! I handed this Rachael Ray recipe off to my husband to make one lazy Sunday afternoon and we all ended the day in love with it! This recipe encapsulates all that is great about summer food...fresh, grilled, juicy, and savory! This recipe is staying on the top of the keeper files to make again soon!
The ingredients:
The juice of one lime
2 Tbs. honey
1 tsp. cumin
3 Tbs. cilantro, finely chopped
2 Tbs. olive oil
4 boneless, skinless chicken breasts (I sliced mine thinly before cooking)
1 tsp. steak seasoning blend (or salt and pepper to taste)
4 crusty rolls, split
TOPPINGS:
Lettuce
Tomato, sliced
Red onion, sliced
Avocado, sliced
1 cup salsa
Combine lime juice, honey, cumin, cilantro, and olive oil in a small bowl to make marinade. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in marinade and set aside for 10 minutes.
Lettuce
Tomato, sliced
Red onion, sliced
Avocado, sliced
1 cup salsa
Combine lime juice, honey, cumin, cilantro, and olive oil in a small bowl to make marinade. Sprinkle chicken with seasoning blend or salt and pepper. Coat chicken in marinade and set aside for 10 minutes.
Grill chicken for 6-7 minutes on each side (or pan fry over medium high heat in a large nonstick skillet, uncovered, six minutes per side.
Slice grilled chicken on an angle and pile on roll bottoms. Top with lettuce, tomato, red onion, and sliced avocado.
Spread salsa on roll tops. We used 4 big fat chicken breasts and cut them into thin, smaller slices and it made about 8 servings.
Enjoy!
