Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde
- 4 slices pepper jack cheese
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Optional: Chopped cilantro for garnish
Instructions
- In a bowl, whisk together the salsa verde, olive oil, chili powder, cumin, salt, and pepper.
- Place the chicken breasts in a resealable bag or container. Pour the salsa verde mixture over the chicken, ensuring it's evenly coated. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade, discarding the marinade.
- Grill the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
- During the last minute of grilling, place a slice of pepper jack cheese on top of each chicken breast and allow it to melt.
- Remove the chicken from the grill and let it rest for a few minutes before serving. Garnish with chopped cilantro, if desired.
Notes
For a spicier kick, use a hotter salsa verde or add a pinch of cayenne pepper to the marinade. Serve with rice, beans, and a side salad for a complete meal. You can also use chicken thighs instead of breasts for a more flavorful option. Make sure the grill is cleaned and oiled before cooking to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg