Grilled Salsa Verde Pepper Jack Chicken
If you’re in search of a quick yet impressive meal, Grilled Salsa Verde Pepper Jack Chicken is your answer! This dish combines tender chicken breasts marinated in zesty salsa verde, cumin, and lime juice, topped with creamy pepper Jack cheese. Each bite is bursting with flavor, making it a fantastic choice for busy weeknights or casual gatherings. Not only is it delicious, but it’s also incredibly versatile—serve it over rice, in tacos, or sliced on a fresh salad. With minimal prep time and endless customization options, this recipe is sure to become a favorite!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves approximately four people 1x
- Category: Main
- Method: Grilling
- Cuisine: Mexican
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
Instructions
- In a large bowl, mix salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add the chicken breasts to the marinade and coat well. Cover and refrigerate for at least 30 minutes (up to 2 hours).
- Preheat your grill to medium-high heat.
- Remove chicken from the marinade and discard excess marinade. Grill chicken for about 4-5 minutes on each side until cooked through (internal temperature should be 165°F).
- In the final minute of grilling, place a slice of pepper Jack cheese on each breast and close the grill lid to melt the cheese.
- Allow chicken to rest for a few minutes before serving.
Nutrition
- Serving Size: 1 grilled chicken breast (approximately 6 ounces)
- Calories: 350
- Sugar: 2g
- Sodium: 660mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 47g
- Cholesterol: 125mg