Description
This vibrant grilled Salsa Verde Chicken is marinated in a tangy lime and cumin sauce, then topped with melted pepper Jack cheese for a bold and spicy finish.
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
- 1 teaspoon black pepper
- 4 slices pepper Jack cheese
- Fresh cilantro
- Lime wedges
Instructions
- Combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper in a bowl
- Add chicken and coat evenly with marinade
- Cover and refrigerate for 30 minutes
- Preheat grill to medium-high heat
- Remove chicken and discard marinade
- Grill chicken for 4-5 minutes per side until internal temperature reaches 165°F
- Add pepper Jack cheese during the last minute and melt
- Remove from grill and let rest
- Garnish with cilantro and serve with lime wedges
Notes
- Adjust spice level by choosing mild or hot salsa verde
- Pairs well with rice, grilled vegetables, or salad
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilled
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 2
- Sodium: 780
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 48
- Cholesterol: 135