Description
A delicious blend of juicy chicken, zesty salsa verde, and spicy Pepper Jack cheese, perfect for grilling enthusiasts.
Ingredients
Scale
- 4 thin sliced boneless skinless chicken breasts
- 1 cup salsa verde
- ¼ cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 slices Pepper Jack cheese
- Fresh cilantro (optional for garnish)
- Lime wedges (optional for serving)
Instructions
- Prepare the marinade by combining salsa verde, olive oil, lime juice, cumin, salt, and black pepper in a bowl.
- Add chicken breasts to the marinade and coat well. Cover and refrigerate for at least 30 minutes, up to 2 hours.
- Preheat the grill to medium-high heat, about 10-15 minutes.
- Remove the chicken from the marinade and discard any leftover marinade. Grill chicken for 4-5 minutes on each side until cooked through (internal temperature of 165°F).
- During the last minute of grilling, top each chicken breast with a slice of Pepper Jack cheese and cover the grill lid to melt.
- Remove the chicken from the grill and let it rest for a few minutes before serving.
Notes
For a lighter option, consider using turkey or firm tofu. Serve with grilled vegetables, rice, or turn into tacos with additional toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 80mg
Keywords: grilled chicken, salsa verde, Pepper Jack cheese, easy dinner, grilling recipe, weeknight meal