• Open package of chicken* and drain off any excess liquid. • Transfer to a medium bowl. Add chimichurri and 1⁄4 tsp salt (1⁄2 tsp for 4 servings); toss to coat. Set aside until ready to use in Step 4.

• Wash and dry produce. • Roughly chop cilantro. Quarter lime.

• In a second medium bowl, combine coleslaw mix, mayonnaise, half the cilantro, 1 tsp sugar (2 tsp for 4 servings), juice from half the lime, and a pinch of salt and pepper. • Refrigerate until ready to serve.

• Heat a large dry pan over medium-high heat. • Add chicken with marinade in a single layer and cook, undisturbed, until browned, 2 minutes. Stir, then cook, stirring occasionally, until chicken is cooked through, 2-4 minutes more (watch out—the marinade might splatter a bit in the pan!). Turn off heat.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds.

• Divide tortillas between plates; fill with chicken and slaw. Top with remaining cilantro and a squeeze of lime juice. Serve. Chicken is fully cooked when internal temperature reaches 165°.