Description
A delightful dish featuring tender chicken breasts marinated in zesty salsa verde and topped with creamy pepper Jack cheese, perfect for family dinners or gatherings.
Ingredients
Scale
- 1 and 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 (or to taste)
- Freshly ground black pepper (to taste)
- 4 slices pepper Jack cheese
- Finely minced fresh cilantro (optional)
- Lime wedges (for serving, optional)
Instructions
- Prepare the Marinade: In a large bowl, combine the salsa verde, olive oil, lime juice, cumin, salt, and freshly ground black pepper. Whisk until fully blended.
- Marinate the Chicken: Add the thin-sliced chicken breasts to the bowl, ensuring they are completely coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat the Grill: Once the chicken is ready, preheat your grill to medium-high heat.
- Grill the Chicken: Remove the chicken from the marinade, discarding excess. Place on the grill and cook for about 4-5 minutes on each side, until the internal temperature reaches 165°F.
- Melt the Cheese: In the last minute of grilling, add a slice of pepper Jack cheese on each chicken breast and close the grill lid.
- Final Touches: Adjust seasoning to taste and garnish with cilantro if desired. Serve with lime wedges.
Notes
Marinating for 2 hours enhances flavor. Ensure grill is preheated for a perfect char.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg