Grilled Salsa Verde Pepper Jack Chicken for a Flavorful Feast

This Grilled Salsa Verde Pepper Jack Chicken recipe combines the tang of salsa verde with creamy pepper jack for a bold, gluten-free dinner option.

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Prep Time 10

Cook Time 10

Marination Time 30

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces boneless skinless chicken breasts Thin-sliced
2 tablespoons olive oil Can substitute with avocado oil
2 tablespoons lime juice Can substitute with lemon juice
1 teaspoon cumin Adjust based on spice preferences
1 teaspoon salt Adjust according to taste
1 teaspoon freshly ground black pepper Pre-ground is suitable

For the Salsa Verde

1 cup salsa verde Use store-bought or homemade

For Topping and Garnish

4 slices pepper jack cheese Can substitute with Monterey Jack or mild cheddar
fresh cilantro Optional
lime wedges Optional for serving

Optional Extras

1 cup grilled vegetables Such as bell peppers, onions, or zucchini
chili peppers or flakes To add extra kick

Equipment

Grill
Mixing Bowl
Meat Thermometer

Method

Chicken Preparation

Season the chicken breasts with salt, pepper, and cumin; let sit for 5 minutes.
In a bowl, combine salsa verde, olive oil, and lime juice; add chicken and marinate.
Preheat the grill to medium-high heat.
Grill the chicken for 4-5 minutes per side until internal temperature reaches 165°F.
During the last minute, place pepper jack cheese on each breast to melt.
Serve garnished with cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 2gProtein: 30gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 500mgSugar: 1gVitamin A: 10IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Allow chicken to marinate longer for deeper flavor. Check doneness with a thermometer to avoid overcooking.

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