Description

This vibrant and flavorful grilled chicken is marinated in tangy salsa verde with cumin and lime, then topped with melted pepper Jack cheese for a spicy, cheesy finish. Perfect for a quick and delicious meal.

Ingredients

Scale

1 1/2 pounds thin-sliced boneless skinless chicken breasts (about 4 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
Fresh cilantro, finely minced (optional, for garnish)
Lime wedges (optional, for serving)

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Instructions

1. In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.

2. Add the chicken breasts and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

3. Preheat the grill to medium-high heat.

4. Remove the chicken from the marinade and discard any remaining marinade.

5. Grill the chicken for 4–5 minutes per side, or until fully cooked through (internal temperature of 165°F).

6. During the last minute of grilling, place a slice of pepper Jack cheese on each piece and close the lid to melt.

7. Remove the chicken from the grill and let rest for a few minutes.

8. Garnish with fresh cilantro and serve with lime wedges if desired.

Notes

Adjust the heat level by using mild or spicy salsa verde to taste.

Pairs well with rice, grilled vegetables, or a fresh salad.

For extra flavor, marinate the chicken for the full 2 hours.

You can also cook this on a grill pan or skillet if a grill is not available.

Nutrition

Serving Size: 1 serving