Description
Grilled Salsa Verde Pepper Jack Chicken is a flavorful dish that brings the vibrant essence of summer to your table. Marinated in zesty salsa verde and topped with creamy pepper Jack cheese, this recipe delivers a satisfying blend of spice and tang. Perfect for barbecues or quick weeknight dinners, it’s easy to prepare and sure to impress. Whether served with rice, in tacos, or on a fresh salad, this chicken is versatile enough to adapt to any meal occasion while offering delicious flavors that everyone will love.
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
- 4 slices pepper Jack cheese
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and pepper.
- Add chicken breasts and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes (up to 2 hours).
- Preheat grill to medium-high heat.
- Grill chicken for about 4-5 minutes per side or until it reaches an internal temperature of 165°F.
- In the last minute of grilling, place a slice of pepper Jack cheese on top of each breast until melted.
- Remove from grill, let rest for a few minutes, garnish with cilantro if desired, and serve with lime wedges.
Nutrition
- Serving Size: 1 chicken breast (approximately 170g)
- Calories: 290
- Sugar: 1g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 100mg