Grilled Salsa Verde Chicken with Pepper Jack
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
412 kcal
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Course
Main Course
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Cuisine
Mexican
Grilled Salsa Verde Chicken with Pepper Jack
Description
This recipe starts by coating thin-sliced chicken breasts in a marinade of salsa verde, olive oil, lime juice, cumin, salt, and black pepper. After marinating for at least 30 minutes or overnight, the chicken is grilled over medium-high heat until cooked through. Then pepper jack cheese slices are melted over the chicken with the lid closed on low heat, adding creamy texture and a mild spicy kick.
This grilled chicken features a balance of bright acidity from the lime and salsa verde, warming cumin notes, and melted cheese richness. It can be garnished with fresh cilantro and served with lime wedges for squeezing. The dish works well as a main course accompanied by rice, salads, or tortillas.
Chicken can be stored airtight in the refrigerator for up to 5 days, making it suitable for meal prep or leftovers.
Ingredients
- 1 ½ pounds chicken breast I had 4 breasts, thin-sliced, boneless, skinless
- 12 ounces salsa verde I use Trader Joe's
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt or more, to taste
- 1 teaspoon black pepper freshly ground
- 4 lices pepper jack cheese or as desired
- cilantro optional for garnishing, fresh, finely minced
- lime optional for serving, wedges
Instructions
- To a large zip-top plastic bag, add all ingredients except the cheese and cilantro, seal, and smoosh around to evenly coat chicken.
- Place bag in fridge for at least 30 minutes, or overnight, to marinate.
- Lightly oil grill grates and preheat grill to medium-high heat.
- Add the chicken, place chicken on grill, and grill for about 5 minutes on the first side with lid closed, flip and cook for about 4 minutes on the second side with lid closed, or until chicken is cooked through
- Reduce the heat to medium-low, add one slice of cheese to the top of each chicken breast, or as necessary, close the lid, and wait for about 1 minute, or until cheese has melted.
- Optionally garnish with cilantro and optionally serve with lime wedges. Season, to taste, as desired with additional salt, pepper, salsa, etc. if desired.
Notes
- Store cooked chicken in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 412kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 41g | 82% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 128mg | 43% |
| Sodium | 1518mg | 63% |
| Potassium | 852mg | 18% |
| Fiber | 0.4g | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 8mg | 9% |
| Calcium | 176mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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