Description
Boldly flavored grilled chicken marinated in salsa verde and topped with melted pepper Jack cheese.
Ingredients
Scale
- 1 ½ pounds thin-sliced boneless skinless chicken breasts
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt (or more, to taste)
- 1 teaspoon freshly ground black pepper
- 4 slices pepper Jack cheese (or as desired)
- Fresh cilantro, finely minced (optional)
- Lime wedges (optional, for serving)
Instructions
- Mix salsa verde, olive oil, lime juice, cumin, salt, and pepper in a large bowl to make the marinade.
- Add the chicken and turn to coat each piece.
- Cover and chill for at least 30 minutes or up to 2 hours.
- Preheat the grill to medium-high.
- Remove the chicken and throw away the used marinade.
- Grill each breast about 4 to 5 minutes per side until it reads 165°F.
- In the last minute, top each piece with a slice of pepper Jack to melt.
- Take the chicken off the grill and let it rest for a few minutes before serving.
Notes
For a lighter dish, skip the cheese or use low-fat cheese. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg
Keywords: grilled chicken, salsa verde, pepper jack cheese, easy chicken dinner, summer grilling