Grilled Salsa Verde Pepper Jack Chicken
A flavorful and creamy grilled chicken dish topped with zesty salsa verde and melted pepper jack cheese, perfect for weeknight dinners or casual gatherings.
Ingredients
Main Ingredients
- 4 pieces Boneless, skinless chicken breasts The base of the dish; tender and juicy.
- 1 cup Salsa verde Adds zesty flavor; a fresh, herby taste with a bit of spice.
- 1 cup Shredded pepper jack cheese Melts beautifully, providing creaminess and heat.
- 2 tablespoons Olive oil Helps with grilling and adds richness.
- 1 teaspoon Garlic powder Enhances flavor; a must-have pantry staple.
- 1 teaspoon Onion powder Adds sweetness and depth; easy to use.
- to taste Salt and pepper Essential for seasoning.
- 1/4 cup Fresh cilantro (optional) For a pop of freshness on top.
Instructions
Preparation
- Preheat the grill to medium-high heat.
- Pound the chicken breasts to even thickness for uniform cooking.
- Season the chicken with olive oil, salt, pepper, garlic powder, and onion powder.
Cooking
- Grill the chicken for 6-7 minutes on each side until cooked through.
- Top with salsa verde and sprinkle with shredded pepper jack cheese during the last 2 minutes of grilling.
- Cover the grill to melt the cheese.
Serving
- Remove the chicken from the grill and let it rest for a few minutes.
- Garnish with fresh cilantro if using.
- Slice and serve hot, maybe with extra salsa on the side!
Notes
Can be meal prepped by grilling extra chicken and storing it in the fridge for up to 3 days. Freeze grilled chicken for up to 3 months, but be aware the texture may change slightly after thawing. Reheat in the oven at 350°F for about 10-15 minutes or microwave in short bursts.