Description
This vibrant and flavorful grilled chicken is marinated in a tangy salsa verde with lime and cumin, then topped with melted pepper Jack cheese for a spicy, cheesy finish.
Ingredients
- 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 to taste)
- 1 teaspoon freshly ground black pepper
- 4 slices pepper Jack cheese
- Fresh cilantro, finely minced (optional)
- Lime wedges (optional)
Instructions
1. In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
2. Add the chicken breasts and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill to medium-high heat.
4. Remove chicken from marinade and discard excess marinade.
5. Grill chicken for 4–5 minutes per side, until internal temperature reaches 165°F.
6. During the last minute, place a slice of pepper Jack cheese on each breast and close the lid to melt.
7. Remove chicken from grill and let rest for a few minutes.
8. Garnish with cilantro and serve with lime wedges if desired.
Notes
Adjust spice level by using more or less salsa verde.
Pairs well with rice, grilled vegetables, or a fresh salad.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg