Description
Experience the explosion of flavors with Grilled Salsa Verde Chicken topped with melted pepper Jack cheese. This dish is perfect for any occasion, from casual family dinners to lively summer barbecues. The zesty salsa verde marinade infuses the chicken with a delightful tang, while the creamy pepper Jack adds a spicy finish that everyone will love. With minimal prep and simple ingredients, this recipe is not only quick to make but also a nutritious choice packed with protein. Elevate your next meal with this easy-to-follow recipe that promises satisfaction in every bite.
Ingredients
Scale
- 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
- 1 teaspoon freshly ground black pepper
- 4 slices pepper Jack cheese
Instructions
- In a large zip-top plastic bag, combine chicken, salsa verde, olive oil, lime juice, cumin, salt, and pepper.
- Seal the bag tightly and massage to evenly coat the chicken. Refrigerate for at least 30 minutes or overnight.
- Preheat your grill to medium-high heat and lightly oil the grates.
- Add marinated chicken to the grill and cook for about 5 minutes on one side.
- Flip and cook for an additional 4 minutes until fully cooked.
- Reduce heat to medium-low and place a slice of pepper Jack cheese on each breast. Close the lid until melted (about 1 minute).
- Optionally garnish with minced cilantro and serve with lime wedges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 piece of chicken (approximately 170g)
- Calories: 310
- Sugar: 0g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 110mg