1/4 cup reduced-fat sour cream
1/2 tsp grated lime peel
1/4 tsp lime juice
1 cup broccoli coleslaw mix
2 Tbsp finely chopped sweet red pepper
2 Tbsp finely chopped sweet onion
2 Tbsp minced fresh cilantro
2 tsp finely chopped seeded jalapeno pepper
2 tsp lime juice
1 tsp sugar
4 boneless skinless chicken breast halves (4 oz)
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp coarsely ground pepper
8 Hawaiian sweet rolls, split
8 small lettuce leaves
8 slices tomato
Directions: In a small bowl, combine the sour cream, lime peel and lime juice. In another small bowl, combine the slaw ingredients. Chill the slaw and sauce until serving.
Cut each chicken breast in half widthwise; flatten to 1/2-in thickness. Sprinkle with seasonings.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 iches from the heat for 4 to 7 minutes on each side or until no longer pink.
Grill rolls, cut side down, for 30-60 seconds or until toasted. Serve chicken on rolls with lettuce, tomato and slaw.
-I used whole wheat buns instead of Hawaiian rolls.
-I did not use cilantro in the slaw.
Combine the slaw ingredients in a separate bowl.