What’s for Dinner: Grilled Honey Lime Chicken Sandwiches - SLO Classical Academy
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Welcome to Down Home, San Luis Obispo Classical Academy’s blog! We are a classical school offering several options to make our education work for families with infants through high schoolers. Our signature hybrid program, which is part-time classroom and part-time home instruction, provides an engaging education for preschool through middle school (with full time options available). We also have a university model high school. This blog is meant to support and encourage on the home front because, in so many ways, the heart of what happens at SLO Classical Academy happens down home.

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What’s for Dinner: Grilled Honey Lime Chicken Sandwiches

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Grilled Honey Lime Chicken Sandwiches

by Rachel Ray

Serves 4-5

The days are still summery and warm, so here’s a family favorite recipe for the grill that I’ve been making for years. (If you don’t have a grill or don’t want to use it, you can make these on an indoor grill or just in a pan.) This simple marinade is quick to throw together and creates some juicy, delicious chicken! And the slaw recipe that follows is the perfect accompaniment to this sandwich. The photo above shows the whole chicken breast on a sandwich, but I like to slice the meat and layer it on. 

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

Directions:

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 outdoors or 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 the meat on the bottom of the rolls. 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.

Five Vegetable Slaw Salad:

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

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.

Click here for a printable pdf of this recipe.

SLO Classical Academy is not affiliated with any of the above mentioned websites.

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