Description
Bright and bold grilled chicken marinated in salsa verde and topped with creamy pepper Jack cheese.
Ingredients
Scale
- 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 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, for garnishing)
- Lime wedges (optional, for serving)
Instructions
- Combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper in a large bowl.
- Add the chicken breasts to the bowl and toss to coat evenly with the marinade.
- Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade and discard any remaining marinade.
- Grill the chicken for 4 to 5 minutes per side, or until it reaches 165°F inside.
- During the last minute of grilling, place a slice of pepper Jack cheese on each breast and close the grill lid to melt the cheese.
- Remove the chicken from the grill and let it rest for a few minutes.
- Garnish with fresh cilantro and serve with lime wedges if you like.
Notes
For a lighter option, use reduced sodium salsa verde and light olive oil spray. Serve with warm corn tortillas, black beans, and cabbage slaw.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 120mg
Keywords: grilled chicken, pepper jack cheese, salsa verde, easy dinner, summer recipe