Description
A vibrant grilled chicken dish marinated in zesty salsa verde, lime, and spices, then topped with melty Pepper Jack cheese. Perfect for weeknights or summer barbecues.
Ingredients
- 1½ 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 garnish)
- Lime wedges (optional, for serving)
Instructions
- In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add the chicken breasts and toss to coat evenly. 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 the marinade. Grill for about 4–5 minutes per side, until fully cooked (internal temp 165°F).
- During the last minute of grilling, top each chicken breast with a slice of Pepper Jack cheese and close the grill lid to melt the cheese.
- Remove from grill, let rest for a few minutes, then garnish with cilantro and serve with lime wedges if desired.
Notes
- For more heat, add diced jalapeños or red pepper flakes to the marinade.
- Can substitute Monterey Jack or cheddar for a milder flavor.
- Serve with rice, in tacos, or over a salad for versatility.
- Leftovers store well for 3 days refrigerated or up to 2–3 months frozen.
- Oven or stovetop grill pan can be used if outdoor grill isn’t available.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 290
- Sugar: 2g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 95mg
