Description
This Grilled Salsa Verde Pepper Jack Chicken recipe features tender boneless skinless chicken breasts marinated in a zesty salsa verde mixture, grilled to perfection, topped with gooey pepper Jack cheese, and garnished with fresh cilantro and lime wedges.
Ingredients
Units
Scale
Chicken:
- 1 1/2 pounds thin-sliced boneless skinless chicken breasts
Marinade:
- 12 ounces salsa verde (Trader Joe’s recommended)
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt (or more, to taste)
- 1 teaspoon freshly ground black pepper
Additional:
- 4 slices pepper Jack cheese
- Fresh cilantro, finely minced (optional, for garnishing)
- Lime wedges (optional, for serving)
Instructions
- Prepare Marinade: In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Marinate Chicken: Add the chicken breasts to the bowl, toss to coat evenly, cover, and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat Grill: Preheat the grill to medium-high heat.
- Grill Chicken: Remove chicken from marinade, discard excess marinade, and grill chicken for 4-5 minutes per side until fully cooked (internal temperature of 165°F).
- Add Cheese: In the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to melt the cheese.
- Rest and Serve: Remove chicken from grill, let it rest briefly, garnish with cilantro, and serve with lime wedges if desired.
Notes
- You can adjust the level of heat by adding more or less salsa verde, according to your spice preference.
- This dish pairs well with rice, grilled vegetables, or a simple salad.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 130mg
