Grilled Salsa Verde Pepper Jack Chicken: Quick Flavor Revolution

This Grilled Salsa Verde Pepper Jack Chicken is a quick, gluten-free meal that bursts with flavor and can be made under 20 minutes.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Thin-Sliced Boneless Skinless Chicken Breasts Lean protein for juicy results.
2 tablespoons Olive Oil For marinating and grilling.
1 teaspoon Salt Adjust to taste.
1/2 teaspoon Freshly Ground Black Pepper Adds mild heat.
1 teaspoon Cumin Adds earthy depth.

For the Salsa Verde

1 cup Salsa Verde Main flavor enhancer.
2 tablespoons Lime Juice For brightness.

For the Topping

4 slices Pepper Jack Cheese For creamy richness.
1/4 cup Fresh Cilantro Optional garnish.
2 pieces Lime Wedges Optional for serving.

Equipment

Grill
Mixing bowl
Grill Brush
Meat thermometer

Method

Step-by-Step Instructions

Start by seasoning the chicken breasts with salt, black pepper, and cumin, rubbing the spices evenly over the surface.
Combine salsa verde, olive oil, and lime juice in a bowl, whisking until blended. Pour over chicken and marinate in the fridge for at least 30 minutes.
Preheat the grill to medium-high heat and brush the grates with olive oil.
Grill the marinated chicken breasts for 4-5 minutes on each side until cooked through.
In the last minute of grilling, add a slice of pepper jack cheese to each chicken breast.
Remove the chicken from the grill, garnish with cilantro and serve with lime wedges.

Nutrition

Serving: 1pieceCalories: 300kcalCarbohydrates: 3gProtein: 30gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

Marinate longer for enhanced flavor. Serve with lime and cilantro for added freshness.

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