Description
A flavorful grilled chicken dish marinated in salsa verde and topped with melty pepper Jack cheese, perfect for summer gatherings.
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
- In a large bowl, whisk together the salsa verde, olive oil, lime juice, cumin, salt, and pepper until fully blended.
- Add the thinly sliced chicken breasts to the marinade, ensuring every piece is coated. Cover the bowl 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.
- Place each chicken breast on the grill, cooking for about 4-5 minutes per side or until the internal temperature reaches 165°F.
- In the last minute of cooking, place a slice of pepper Jack cheese atop each piece of chicken.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.
Notes
Marinating overnight intensifies the flavors. You can also adapt the recipe for air frying or baking as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 85mg