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 (or more, to taste)
- 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 bowl, mix salsa verde, olive oil, lime juice, cumin, salt, and pepper to create the marinade.
- Add chicken breasts to the marinade, coat well, cover, and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat your grill to medium-high heat.
- Grill the marinated chicken for about 4-5 minutes on each side until fully cooked (internal temperature reaches 165°F).
- In the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast to melt.
- Remove from the grill and let rest before serving with cilantro and lime wedges.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chicken breast (about 170g)
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 95mg