Ingredients
Scale
- 4 boneless chicken breasts, sliced thin (1.5 pounds)
- 3 tablespoons olive oil
- 12 ounces salsa verde
- 1 teaspoon black pepper, freshly ground
- 4 slices of pepper Jack cheese
- 2 tablespoons lime juice
- 1 teaspoon cumin
- Salt, to taste (around 1 teaspoon)
- Chopped fresh cilantro (for topping)
- Lime wedges (for serving)
Instructions
- In a big bowl, mix together the salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
- Add the chicken to the marinade, making sure all pieces are covered. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and discard the leftover liquid.
- Grill the chicken for about 4 to 5 minutes on each side, or until cooked through (165°F internal temperature).
- In the last minute of grilling, place a slice of pepper Jack cheese on each piece of chicken and close the grill lid to melt the cheese.
- Remove from the grill and let rest for a few minutes. Serve topped with chopped cilantro and lime wedges.
Notes
For best flavor, marinate the chicken for at least 1 hour. Other types of cheese can be used if desired.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 90mg