Description
A flavor-packed grilled chicken dish topped with zesty salsa verde and melty pepper Jack cheese.
Ingredients
Scale
- 1½ lbs thin-sliced chicken breasts
- 12 oz salsa verde
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tsp cumin
- Salt & pepper to taste
- 4 slices pepper Jack cheese
- Fresh cilantro & lime wedges for serving
Instructions
- Marinate: In a mixing bowl, whisk together salsa verde, olive oil, lime juice, cumin, salt, and pepper. Coat chicken breasts in this mixture and marinate for at least 30 minutes.
- Grill: Preheat grill to medium-high heat and oil the grates. Grill chicken for 4-5 minutes per side until internal temperature reaches 165°F.
- Cheese It: Top chicken with pepper Jack cheese about a minute before removing from grill. Close the lid to melt the cheese.
- Rest & Serve: Allow chicken to rest for 3 minutes. Garnish with cilantro and lime wedges before serving.
Notes
For best results, use organic, free-range chicken and keep an eye on it while grilling to avoid dryness. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg