Description
A flavorful and zesty dish featuring grilled chicken breasts 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
- Fresh cilantro (finely minced, optional, for garnishing)
- Lime wedges (optional, for serving)
Instructions
- Make the marinade by combining salsa verde, olive oil, lime juice, cumin, salt, and black pepper in a large bowl.
- Marinate the chicken by adding it to the marinade, coating well, then refrigerate for at least 30 minutes (up to 2 hours for more flavor).
- Preheat the grill to medium-high heat.
- Prepare for grilling by removing chicken from marinade, discarding any leftovers.
- Grill the chicken for about 4-5 minutes on each side until it reaches 165°F internal temperature.
- Melt the cheese during the last minute of grilling, adding a slice of pepper Jack on top of each chicken breast.
- Rest the chicken for a few minutes, then garnish with fresh cilantro.
- Serve with lime wedges for additional flavor!
Notes
Marinating overnight enhances flavor. Can be grilled or cooked in an air fryer or oven.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece of chicken
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 70mg
Keywords: grilled chicken, salsa verde, pepper jack cheese, summer recipes, BBQ chicken