Description
Juicy grilled Salsa Verde Chicken topped with melted Pepper Jack cheese and fresh lime flavor.
Ingredients
Scale
- 1 1/2 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, optional
- Lime wedges, optional
Instructions
- Add chicken and all ingredients except cheese and cilantro to a zip-top bag and coat evenly.
- Refrigerate and marinate for at least 30 minutes.
- Preheat grill to medium-high and oil grates.
- Grill chicken 5 minutes on first side with lid closed.
- Flip and grill 4 minutes on second side until cooked through.
- Lower heat, top with cheese, close lid, and melt for 1 minute.
- Garnish with cilantro and serve with lime wedges if desired.
Notes
- Store leftovers airtight in the fridge for up to 5 days.
- Reheat gently to keep chicken juicy.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast
- Calories: 412
- Sugar: 6g
- Sodium: 1518mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0.02g
- Carbohydrates: 7g
- Fiber: 0.4g
- Protein: 41g
- Cholesterol: 128mg