Description
A flavorful grilled chicken dish with zesty salsa verde and melty pepper Jack cheese, perfect for family gatherings.
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
- Fresh cilantro, finely minced (optional for garnishing)
- Lime wedges (optional for serving)
Instructions
- Combine the salsa verde, olive oil, lime juice, cumin, salt, and black pepper in a large bowl and whisk until blended.
- Add the chicken breasts and toss to coat them evenly with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat your grill to medium-high heat.
- Discard the marinade and grill the chicken for 4-5 minutes on each side, or until fully cooked through (165°F internal temperature).
- Place a slice of pepper Jack cheese on each chicken breast during the last minute of grilling.
- Remove the chicken from the grill and let it rest for a few minutes.
- Garnish with fresh cilantro and serve with lime wedges if desired.
Notes
Allowing the chicken to marinate longer enhances the flavors and tenderness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 100mg
Keywords: grilled chicken, salsa verde, pepper jack cheese, summer grilling, easy dinner