Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde
- 1 cup shredded pepper jack cheese
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Preheat grill to medium-high heat. Brush chicken breasts with olive oil and season with chili powder, salt, and pepper.
- Grill chicken for 6-7 minutes per side until cooked through and juices run clear.
- In the last 2 minutes of grilling, top each chicken breast with salsa verde and pepper jack cheese.
- Pilot until cheese melts and topping is heated through.
- Remove from grill, garnish with cilantro and lime wedges, serve hot.
Notes
- You can substitute chicken thighs for breasts for extra juiciness.
- Use fresh salsa verde for a more vibrant flavor.
- Serve with rice or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 105 mg