Juicy Salsa Verde Chicken made with grilled chicken breasts, pepper jack cheese, and bold spices for a healthy dinner.

Scale

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

1 teaspoon freshly ground black pepper

4 slices pepper Jack cheese

Fresh cilantro, finely minced

Lime wedges

1. In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.

2. Add the chicken breasts and toss to coat evenly. Cover and refrigerate for 30 minutes to 2 hours.

3. Preheat the grill to medium-high heat.

4. Remove chicken from marinade and discard marinade.

5. Grill for 4-5 minutes per side until internal temperature reaches 165°F.

6. Add pepper Jack cheese during the last minute and close lid to melt.

7. Remove from grill and let rest for a few minutes.

8. Garnish with fresh cilantro and serve with lime wedges.

Use mild or hot salsa verde depending on spice preference.

Store leftovers in an airtight container for up to 3 days.