Name: Grilled Salsa Verde Pepper Jack Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 ½ 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 black pepper, freshly ground; 4 slices pepper jack cheese; Fresh cilantro, finely minced (optional, for garnishing); Lime wedges (optional, for serving)

Description

A quick and flavorful grilled chicken dish marinated in salsa verde and topped with creamy pepper jack cheese, perfect for busy weeknight dinners.

Ingredients

1 ½ 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 black pepper, freshly ground
4 slices pepper jack cheese
Fresh cilantro, finely minced (optional, for garnishing)
Lime wedges (optional, for serving)

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Instructions

Combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper in a large bowl.
Add the chicken breasts to the bowl and toss them to coat evenly with the marinade.
Cover and refrigerate for at least 30 minutes, or up to 2 hours.
Preheat the grill to medium-high heat.
Remove the chicken from the marinade and discard any remaining marinade.
Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
Place a slice of pepper jack cheese on each chicken breast during the last minute of grilling and close the grill lid to melt the cheese.
Remove the chicken from the grill and let it rest for a few minutes.
Garnish with fresh cilantro and serve with lime wedges, if desired.

Notes

Let the chicken rest after grilling to retain its juices and enhance flavor. Experiment with different cheese varieties or herbs for a personalized touch.