Description
Grilled Salsa Verde Chicken with Pepper Jack is a deliciously vibrant dish that perfectly balances the zesty flavors of salsa verde with the creamy richness of melted pepper Jack cheese. Ideal for any occasion, this recipe is quick to prepare and packed with protein, making it a healthy choice without compromising on taste. Whether you’re serving it at a casual weeknight dinner or a festive gathering, this chicken dish is sure to impress and satisfy your guests, leaving them wanting more.
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
- 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 mix to coat the chicken evenly.
- Marinate in the fridge for at least 30 minutes or overnight for enhanced flavor.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Grill marinated chicken for about 5 minutes on one side with the lid closed. Flip and cook for another 4 minutes until fully cooked (165°F internal temperature).
- Add a slice of pepper Jack cheese on top of each breast and reduce heat to medium-low. Close the lid until the cheese melts (about 1 minute).
- Optionally garnish with fresh cilantro and serve with lime wedges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast (approximately 6 ounces)
- Calories: 290
- Sugar: 0g
- Sodium: 775mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg