Description
This Grilled Salsa Verde Chicken with Pepper Jack recipe is a delicious and easy way to spice up your dinner routine. Tender chicken breasts are marinated in zesty salsa verde, lime juice, and spices, then grilled to perfection and topped with gooey pepper Jack cheese. Serve with fresh cilantro and lime wedges for a burst of flavor!
Ingredients
Units
Scale
For the Chicken:
- 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 or more, to taste
- 1 teaspoon freshly ground black pepper
For Serving:
- 4 slices pepper Jack cheese or as desired
- fresh cilantro, finely minced, optional for garnishing
- lime wedges, optional for serving
Instructions
- Marinate the Chicken: In a large zip-top plastic bag, combine all ingredients except the cheese and cilantro. Seal the bag and massage to coat the chicken evenly. Refrigerate for at least 30 minutes or overnight.
- Preheat the Grill: Lightly oil the grill grates and preheat to medium-high heat.
- Grill the Chicken: Grill the chicken for about 5 minutes on the first side, then flip and cook for an additional 4 minutes or until cooked through.
- Add Cheese: Reduce heat to medium-low, place a slice of cheese on each chicken breast, close the lid, and cook for about 1 minute until the cheese melts.
- Serve: Garnish with cilantro and serve with lime wedges. Season with additional salt, pepper, or salsa if desired.
Notes
- Leftover chicken can be stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg
