Description
Grilled Salsa Verde Pepper Jack Chicken is the perfect dish for summer gatherings or quick weeknight meals. This easy-to-make recipe combines juicy marinated chicken breasts with zesty salsa verde and creamy pepper Jack cheese, creating a delightful balance of flavors that will impress your family and friends. Whether served in tacos, salads, or alongside grilled veggies, this versatile recipe brings vibrant Tex-Mex flair to your table. With just 20 minutes of preparation and cooking time, you can enjoy a delicious meal that’s both nutritious and satisfying.
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 (or as desired)
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- In a large bowl, mix salsa verde, olive oil, lime juice, cumin, salt, and pepper.
- Add chicken to the marinade, ensuring it’s evenly coated. Cover and refrigerate for at least 30 minutes to 2 hours.
- Preheat grill to medium-high heat.
- Grill chicken for about 4-5 minutes on each side until it reaches an internal temperature of 165°F.
- In the last minute of grilling, top each piece with pepper Jack cheese and close the grill lid until melted.
- Remove from grill and let rest before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chicken breast (170g)
- Calories: 290
- Sugar: 2g
- Sodium: 740mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg