Description
A vibrant and flavorful grilled chicken dish marinated in salsa verde and topped with melting pepper Jack cheese, perfect for summer gatherings.
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
- In a large bowl, mix together salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, preferably 2 hours.
- Preheat the grill to medium-high heat.
- Remove chicken from marinade, letting excess drip off, and place on the grill.
- Grill chicken for about 4-5 minutes per side, until internal temperature reaches 165°F.
- In the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast.
- Once cooked, remove from the grill and let rest for a few minutes before serving.
- Serve on a platter garnished with fresh cilantro and lime wedges.
Notes
For a spicier kick, add jalapeños to the marinade. This recipe can also be adapted with pork chops or tofu for different protein options.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 90mg