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 (or as desired)
- Fresh cilantro, finely minced (optional)
- Lime wedges (optional, for serving)
Instructions
- Mix salsa verde, olive oil, lime juice, cumin, salt, and pepper to create the marinade.
- Add the chicken breasts to the bowl, ensuring they are evenly coated. 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 and discard the marinade. Grill each breast for about 4-5 minutes per side or until an internal temperature of 165°F is reached.
- Place a slice of pepper Jack cheese on each piece of chicken in the last minute of grilling to melt.
- Remove from the grill and let rest for a few minutes before serving.
Notes
For enhanced flavor, marinate the chicken longer than 30 minutes. Pair with lime wedges and fresh cilantro for best presentation.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 90mg
Keywords: Grilled Chicken, Salsa Verde, Pepper Jack, Quick Dinner, Summer Recipe