Description
Grilled Salsa Verde Pepper Jack Chicken is an explosion of flavor that’s perfect for any occasion, from casual dinners to festive barbecues. This dish features tender chicken breasts marinated in zesty salsa verde with a hint of cumin and lime, then topped with gooey pepper Jack cheese for a spicy kick. Not only is it quick to prepare—ready in just 10 minutes of prep—but it’s also versatile enough to serve in tacos, over rice, or simply on its own. Delight your family and friends with this easy-to-make recipe that packs a punch of savory Tex-Mex flavors!
Ingredients
Scale
- 1 ½ pounds thin-sliced boneless skinless chicken breasts
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 4 slices pepper Jack cheese
- Salt and black pepper
Instructions
- In a mixing bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add chicken breasts to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes (up to 2 hours).
- Preheat your grill to medium-high heat while the chicken marinates.
- Remove chicken from marinade; discard the remaining marinade.
- Grill chicken for about 4-5 minutes per side or until cooked through (internal temperature should reach 165°F).
- In the last minute of grilling, place a slice of pepper Jack cheese on each piece of chicken and close the grill lid until melted.
- Let the chicken rest for a few minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 105mg