Description
A lively, flavorful grilled chicken dish with bold salsa verde and creamy pepper Jack cheese, perfect for weeknight dinners.
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
- Mix salsa verde, olive oil, lime juice, cumin, salt, and pepper to create the marinade in a large bowl.
- Add the chicken breasts to the bowl, ensuring they are evenly coated.
- Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat your grill to medium high heat.
- Remove the chicken from the marinade and discard the marinade.
- Pat the breasts lightly with a paper towel and place on the grill.
- Grill each breast for about 4 to 5 minutes per side or until an internal temperature of 165°F is reached.
- Place a slice of pepper Jack cheese on each piece of chicken in the last minute of grilling.
- Remove from the grill and let rest for a few minutes before serving.
- Plate the chicken with a sprinkle of finely minced cilantro and lime wedges.
Notes
Ensure chicken is thinly sliced for even cooking. Marinade can be prepared in advance to reduce weeknight stress. Rest chicken for juiciness.
- Prep Time: 120 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg
Keywords: grilled chicken, salsa verde, pepper jack cheese, quick dinner, summer recipe, weeknight meals