Grilled Salsa Verde Pepper Jack Chicken
A protein-packed, heart-healthy chicken dish marinated in zesty salsa verde and topped with creamy pepper Jack cheese, perfect for meal prep and family dinners.
Ingredients
For the marinade
- 1 cup Olive oil Adds moisture and helps spices stick.
- 1 lime Lime juice Brightens flavors and enhances overall freshness.
- 1 teaspoon Cumin Introduces earthy undertones.
- 1 teaspoon Salt Essential for enhancing flavors.
- 1 teaspoon Freshly ground black pepper Adds a slight kick.
Main ingredients
- 4 pieces Thin-sliced boneless skinless chicken breasts Lean protein base for the meal.
- 1 cup Salsa verde Adds a fresh, tangy kick.
- 4 slices Pepper Jack cheese Provides creaminess and a bit of heat.
- ¼ cup Fresh cilantro For garnish.
- 2 pieces Lime wedges For serving.
Instructions
Preparation
- In a bowl, combine olive oil, lime juice, cumin, salt, and pepper. Whisk until well blended.
- Add the chicken breasts to the marinade, ensuring each piece is thoroughly coated.
- Cover with plastic wrap and let marinate in the refrigerator for at least 15 minutes or up to 2 hours.
Cooking
- Preheat grill to medium-high heat (around 375°F or 190°C).
- Place marinated chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- In the last two minutes, top each chicken breast with a slice of pepper Jack cheese and close the grill lid to melt.
Serving
- Remove chicken from the grill and let rest for 5 minutes.
- Garnish with minced cilantro and serve with lime wedges.
Notes
For added heat, consider adding sliced jalapeños to the marinade. Allow chicken to rest post-grilling for juicy meat. If no grill is available, bake at 400°F (204°C) for 20-25 minutes.