Grilled Salsa Verde Pepper Jack Chicken for Flavor Lovers

Grilled Salsa Verde Pepper Jack Chicken is a quick and easy, gluten-free dish packed with zesty flavor and customizable options.

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Prep Time 20

Cook Time 10

Marinating Time 30

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces thin-sliced boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons lime juice can substitute with lemon juice
1 teaspoon cumin adjust to taste
1 teaspoon salt adjust to taste
1 teaspoon freshly ground black pepper adjust to taste

For the Salsa Verde Topping

1 cup salsa verde homemade or store-bought
4 slices pepper jack cheese can substitute with milder cheeses

Optional Garnishes

1/4 cup fresh cilantro omit if not preferred
2 pieces lime wedges serve alongside

Equipment

grill
Mixing bowl
meat thermometer

Method

Cooking Instructions

Begin by seasoning the chicken breasts with salt, black pepper, and cumin. In a bowl, mix salsa verde, olive oil, and lime juice. Coat the chicken with the marinade and marinate for at least 30 minutes.
Preheat grill to medium-high heat (around 400°F). Oil the grates with a paper towel dipped in olive oil.
Grill the marinated chicken for 4-5 minutes on each side until the internal temperature reaches 165°F.
During the last minute, place pepper jack cheese on top of the chicken breasts to melt.
Remove from grill, let it rest for a minute, garnish with cilantro, and serve with lime wedges.

Nutrition

Serving: 1pieceCalories: 320kcalCarbohydrates: 3gProtein: 30gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 90mgSodium: 700mgPotassium: 460mgVitamin A: 400IUVitamin C: 10mgCalcium: 200mgIron: 1.5mg

Notes

Marinate chicken for at least 30 minutes for the best flavor, and use a meat thermometer to ensure it's cooked to a safe temperature of 165°F.

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