Description
A flavorful grilled chicken dish marinated in zesty salsa verde and topped with creamy 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, combine the salsa verde, olive oil, lime juice, cumin, salt, and pepper. Whisk to form a marinade.
- Add the thin-sliced chicken breasts to the bowl, ensuring they’re evenly coated. Cover and refrigerate for 30 minutes to 2 hours.
- Preheat the grill to medium-high heat.
- Remove the chicken from the fridge and discard the remaining marinade. Grill the chicken for about 4-5 minutes on each side, or until it reaches an internal temperature of 165°F.
- In the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to melt the cheese.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.
Notes
Marinate the chicken overnight for better flavor. This dish is versatile and pairs well with salads, grains, or grilled veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 90mg