Description
A vibrant and flavorful grilled chicken dish topped with zesty salsa verde and melted 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
- In a large bowl, combine the salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Stir until the ingredients meld together.
- Add the chicken breasts to the bowl, tossing gently to ensure each piece is coated evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade, discarding any remaining marinade.
- Grill the chicken for 4-5 minutes per side, ensuring the internal temperature reaches 165°F.
- In the last minute of grilling, place a slice of pepper Jack cheese on each chicken 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.
Notes
For deeper flavors, marinate the chicken overnight and consider adding a dollop of guacamole for richness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 85mg