Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh salsa verde
- 1 cup shredded pepper jack cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lime wedges for serving
Instructions
- Pat chicken breasts dry with paper towels.
- Mix olive oil, minced garlic, cumin, salt, and pepper in a small bowl. Rub evenly over chicken.
- Place chicken in a dish or zip bag and pour salsa verde over it. Cover and refrigerate for at least 30 minutes.
- Preheat grill to medium-high (375°F-450°F), clean and oil grates.
- Remove chicken from marinade, allowing excess salsa to drip off. Grill for 6-8 minutes per side until internal temperature reaches 165°F.
- During the last few minutes, sprinkle shredded pepper jack cheese over chicken and close the lid to melt cheese.
- Rest grilled chicken for 5 minutes, then slice. Serve with lime wedges and cilantro.
Notes
- Marinate chicken for up to 2 hours for deeper flavor.
- Ensure proper grill cleaning to prevent sticking.
- Use chicken thighs for a juicier alternative, adjusting grilling time accordingly.
- Top with extra salsa or cilantro for added flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with cheese and salsa
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 125 mg