Description
A vibrant and flavorful chicken dish infused with zesty salsa verde and topped with melted pepper Jack cheese, perfect for summer barbecues or weeknight dinners.
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
- Whisk together salsa verde, olive oil, lime juice, cumin, salt, and pepper until well combined.
- Add the thin-sliced chicken breasts to the bowl, ensuring they are evenly coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor infusion.
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and discard any remaining marinade.
- Grill each chicken breast for about 4–5 minutes per side, cooking until the internal temperature reaches 165°F.
- Place a slice of pepper Jack cheese on each piece of chicken in the last minute of grilling, allowing it to melt slightly.
- Remove from the grill and let rest for a few minutes before serving.
Notes
Marinating for 1-2 hours provides the best flavor, and feel free to experiment with different cheeses.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg
Keywords: grilled chicken, salsa verde, pepper jack cheese, summer recipes, easy dinners