Description
A quick and flavorful grilled chicken dish marinated in zesty salsa verde and topped with melted pepper Jack cheese.
Ingredients
Scale
- 1 ½ pounds thin-sliced boneless skinless chicken breasts (around 4 breasts)
- 12 ounces salsa verde (Trader Joe’s recommended)
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt (or adjust to taste)
- 1 teaspoon freshly ground black pepper
- 4 slices pepper Jack cheese (or as desired)
- Fresh cilantro, finely minced (optional, for garnish)
- Lime wedges (optional, for serving)
Instructions
- Combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper in a large bowl.
- Add the thin-sliced chicken breasts to the marinade, ensuring each piece is well coated.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and discard any excess.
- Grill the chicken for about 4-5 minutes on each side until fully cooked through (internal temperature should be 165°F).
- In the final 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 a few minutes.
- Garnish with fresh cilantro and serve with lime wedges for an extra zing, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 150mg