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 freshly ground black pepper
- 4 slices pepper Jack cheese
- Fresh cilantro, finely minced (optional)
- Lime wedges (optional)
Instructions
- In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add the chicken breasts and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat the grill to medium-high heat.
- Remove chicken from marinade, discard leftover marinade.
- Grill chicken for 4-5 minutes per side until fully cooked (internal temperature of 165°F).
- During the last minute of grilling, place a slice of pepper Jack cheese on each breast to melt.
- Remove from grill and let rest for a few minutes.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
Pat the chicken dry before grilling for a nice sear and to minimize flare-ups.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 80mg
Keywords: grilled chicken, salsa verde, quick dinner, weeknight meals, Tex-Mex