Grilled Salsa Verde Pepper Jack Chicken
A delightful dish that marries the flavors of zesty salsa verde with juicy grilled chicken and creamy pepper Jack cheese.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-free
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 garnish
Instructions
- In a large bowl, whisk together the salsa verde, olive oil, lime juice, and cumin. Season with salt and pepper to taste. Coat the chicken breasts in the marinade and let it sit for at least 30 minutes.
- Preheat your grill to medium-high heat (about 375°F). Lightly oil the grates. Grill the marinated chicken for 4–5 minutes per side or until the internal temperature reaches 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.
- Remove the chicken from the grill and let it rest for about 3 minutes. Garnish with cilantro and lime wedges before serving.
Notes
Allow the chicken to be at room temperature for even cooking. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
