Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde (fresh or store-bought)
- 1 cup pepper jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tsp garlic powder
- 2 tbsp olive oil (extra virgin recommended)
- Salt and pepper to taste
Instructions
- In a large bowl, combine chicken breasts with salsa verde, olive oil, garlic powder, lime juice, salt, and pepper. Ensure each piece is well-coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to marinate.
- Preheat your grill to medium-high heat (about 375°F or 190°C).
- Grill the marinated chicken for about 6-7 minutes on each side until fully cooked (internal temperature should reach 165°F or 75°C).
- During the last minute of grilling, place shredded pepper jack cheese over each chicken breast and close the grill lid until melted.
- Remove from the grill, let rest for a few minutes, then top with chopped cilantro before serving.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast (approximately 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 620mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 100mg