Ingredients
Scale
- 1 1/2 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 (or as desired)
- Fresh cilantro, finely minced (optional)
- Lime wedges (optional, for serving)
Instructions
- In a large bowl, mix salsa verde, olive oil, lime juice, cumin, salt, and pepper to create the marinade.
- Add chicken breasts and coat evenly. Cover and refrigerate 30 minutes to 2 hours.
- Preheat grill to medium-high heat.
- Remove chicken from marinade and discard marinade. Grill 4–5 minutes per side until internal temperature reaches 165°F.
- In the last minute of grilling, top each breast with a slice of pepper Jack cheese to melt.
- Remove from grill, let rest a few minutes, and serve with optional cilantro and lime wedges.
Notes
- Serve with tacos, salads, or grilled vegetables for a complete meal.
- Marinate longer for more flavor intensity.
- Adjust cheese slices to your preference for richness and spice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 chicken breast (170g)
- Calories: 292
- Sugar: 0 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 85 mg