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 mixing bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper to create the marinade.
- Add the chicken breasts to the bowl and toss until well-coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and discard any remaining marinade. Grill each breast for about 4-5 minutes per side until fully cooked (internal temperature of 165°F).
- During the last minute of grilling, add pepper Jack cheese on top of each breast and close the grill lid to melt.
- Let the chicken rest for a few minutes before serving with fresh cilantro and lime wedges if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast (about 6 ounces)
- Calories: 300
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg