Description

Juicy grilled chicken breasts marinated in a zesty salsa verde blend and topped with melted pepper Jack cheese. A spicy, cheesy, 22-minute weeknight favorite that’s gluten-free and packed with flavor.

Ingredients

1 ½ pounds thin-sliced boneless skinless chicken breasts
12 ounces salsa verde
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
4 slices pepper Jack cheese
Fresh cilantro (optional, for garnish)
Lime wedges (optional, for serving)

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Instructions

In a bowl, whisk together salsa verde, olive oil, lime juice, cumin, salt, and pepper.
Add chicken and toss to coat. Marinate for 30 minutes to 2 hours.
Preheat grill to medium-high.
Grill chicken for 4–5 minutes per side, or until cooked through (165°F).
In the last minute of cooking, top with cheese and close grill lid to melt.
Remove from grill, rest for a few minutes, and serve garnished with cilantro and lime wedges.

Notes

For a milder version, use Monterey Jack cheese. Try adding sliced avocado or serve over rice for a complete meal.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Main Dish
Method: Grilling
Cuisine: American / Tex-Mex