Description
A flavorful dish combining zesty salsa verde with spicy pepper jack cheese atop grilled chicken breasts.
Ingredients
Scale
- 4 thin sliced boneless skinless chicken breasts
- 1 cup salsa verde
- 2 tablespoons olive oil
- 2 tablespoons lime juice (freshly squeezed preferred)
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 slices of pepper jack cheese
- Fresh cilantro (optional for garnish)
- Lime wedges (optional for serving)
Instructions
- In a medium-sized mixing bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Whisk until well blended.
- Add chicken breasts to the marinade and ensure they are well coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat grill to medium-high heat.
- Remove chicken from marinade and discard marinade. Grill chicken for about 4-5 minutes on each side until cooked through (internal temperature should reach 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 chicken from the grill and let it rest for a few minutes before serving.
Notes
For best flavor, marinate chicken for at least 2 hours. Allow chicken to rest after grilling for juicier results.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Grilled Chicken, Salsa Verde, Pepper Jack Cheese, Easy Dinner, Summer Grill