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
Instructions
- In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper. Mix well.
- Add the chicken breasts to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 30 minutes (up to 2 hours).
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and discard any leftover marinade. Grill each breast for about 4-5 minutes per side until fully cooked (internal temperature should reach 165°F).
- In the last minute of grilling, place a slice of pepper Jack cheese on top of each chicken breast and close the grill lid to melt.
- Remove from the grill, let rest for a few minutes, then serve garnished with fresh cilantro and lime wedges if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chicken breast (approximately 6 oz)
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 130mg