Description
A bold and juicy grilled chicken dish topped with tangy salsa verde and melted pepper jack cheese, finished with fresh lime and cilantro for a vibrant and satisfying meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup salsa verde
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 slices pepper jack cheese
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh lime juice
Instructions
- Preheat the grill to medium-high heat.
- Brush the chicken breasts with olive oil.
- Season both sides with garlic powder, onion powder, cumin, salt, and black pepper.
- Place the chicken on the grill and cook for 5–7 minutes per side until fully cooked and nicely charred.
- During the last few minutes, spoon salsa verde over each piece of chicken.
- Top each chicken breast with a slice of pepper jack cheese.
- Close the grill lid and allow the cheese to melt.
- Remove from grill and drizzle with fresh lime juice.
- Garnish with chopped cilantro before serving.
Notes
- Ensure chicken reaches an internal temperature of 75°C (165°F).
- Use chicken thighs for a juicier alternative.
- Add jalapeños for extra spice.
- Can be cooked on a grill pan or baked if needed.
- Serve with rice, tortillas, or grilled vegetables.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 95mg
