Servings: 4 servings
Calories: 350kcal
Equipment
- Grill
- mixing bowl
- Meat thermometer
Ingredients
Marinade
- 1 cup Salsa Verde adds a bright, tangy flavor
- 2 tablespoons Olive Oil helps in coating the chicken
- 1 teaspoon Cumin gives a warm, earthy flavor
- 1 teaspoon Garlic Powder infuses the marinade with savory depth
- 1 teaspoon Smoked Paprika provides a hint of smokiness
Chicken
- 4 pieces Boneless, Skinless Chicken Breasts lean protein
- 4 slices Pepper Jack Cheese melts beautifully on top
Instructions
Making the Dish
- In a mixing bowl, combine salsa verde, olive oil, cumin, garlic powder, and smoked paprika. Stir well until fully blended.
- Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.
- Preheat the grill to medium-high heat (about 400°F). Ensure the grates are clean and lightly oiled.
- Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes per side.
- In the last 2 minutes of grilling, place a slice of Pepper Jack cheese on each chicken breast.
- Transfer the chicken to a plate and let it rest for 5 minutes before serving.
- Drizzle more salsa verde over the chicken before serving.
Notes
For best results, marinate chicken for up to 2 hours. Check for doneness with a meat thermometer, ensuring it reaches 165°F.
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 5g | Protein: 30g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 100mg | Sodium: 600mg | Potassium: 500mg | Fiber: 1g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 200mg | Iron: 1mg
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