Grilled Salsa Verde Pepper Jack Chicken
If you’re searching for a quick and flavorful dish that will wow your family and friends, look no further than Grilled Salsa Verde Pepper Jack Chicken! This vibrant recipe brings together the zesty goodness of salsa verde with the creamy kick of pepper Jack cheese, making it a perfect choice for busy weeknights or casual weekend gatherings. With just 10 minutes of hands-on prep and a marinating time that infuses the chicken with delicious flavor, you can have a mouthwatering meal on the table in under 30 minutes. Whether you’re grilling outside or cooking on a weeknight, this dish is sure to impress everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Tex-Mex
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, for garnishing)
- Lime wedges (optional, for serving)
Instructions
- In a large bowl, mix salsa verde, olive oil, lime juice, cumin, salt, and black pepper to create the marinade.
- Add chicken breasts to the bowl and toss until well coated. Cover and refrigerate for at least 30 minutes.
- Preheat your grill to medium-high heat.
- Remove chicken from marinade (discard leftover marinade) and grill for about 4-5 minutes per side until the internal temperature reaches 165°F.
- In the last moments of grilling, add pepper Jack cheese on top of each piece and close the lid to melt.
- Let chicken rest for a few minutes before serving. Garnish with cilantro and lime wedges if desired.
Nutrition
- Serving Size: 1 chicken breast (170g)
- Calories: 325
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 90mg