Description
This Grilled Salsa Verde Chicken with Pepper Jack recipe is a delicious and flavorful dish perfect for a quick and easy weeknight dinner. Tender chicken breasts are marinated in salsa verde, olive oil, lime juice, and spices, then grilled to perfection and topped with gooey pepper Jack cheese. Serve with fresh cilantro and lime wedges for a zesty finish.
Ingredients
Units
Scale
For the Chicken:
- 1 1/2 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
For Serving:
- 4 slices pepper Jack cheese or as desired
- fresh cilantro, finely minced, optional for garnishing
- lime wedges, optional for serving
Instructions
- Marinate the Chicken: To a large zip-top plastic bag, add all ingredients except the cheese and cilantro, seal, and massage to coat chicken. Marinate in the fridge for at least 30 minutes.
- Preheat the Grill: Oil grill grates and preheat grill to medium-high heat.
- Grill the Chicken: Grill chicken for about 5 minutes on the first side, then flip and cook for about 4 minutes on the second side until done.
- Add Cheese: Reduce heat, place a slice of cheese on each chicken breast, close the lid, and melt cheese for about 1 minute.
- Serve: Garnish with cilantro and serve with lime wedges. Season to taste.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 105mg
