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Easy Grilled Salsa Verde Chicken with Pepper Jack
This Grilled Salsa Verde Chicken is juicy, smoky, and bursting with bold Mexican flavors. Topped with spicy Pepper Jack cheese and a generous spoonful of salsa verde, it’s a quick and satisfying dinner that’s low-carb and big on taste!
Ingredients
- 4 boneless skinless chicken breasts pounded to even thickness
- 1 cup salsa verde store-bought or homemade
- 4 slices Pepper Jack cheese
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
- Optional toppings: sour cream diced avocado, lime wedges
Instructions
- Preheat your grill to medium-high heat.
- In a small bowl, mix olive oil, garlic powder, cumin, salt, and pepper. Rub evenly over both sides of the chicken breasts.
- Grill the chicken for 6–7 minutes per side or until cooked through (internal temp 165°F/74°C).
- In the last minute of grilling, top each piece with 1 slice of Pepper Jack cheese and a spoonful of salsa verde. Close the lid to melt the cheese.
- Remove from grill and rest for 2–3 minutes. Top with additional salsa verde and garnish with cilantro.
- Serve with rice, grilled veggies, or a fresh green salad.
Notes
- For oven method: Bake chicken at 400°F (200°C) for 20–25 minutes, then broil for 1–2 mins after adding cheese and salsa.
- Great for meal prep or taco filling.
- Add a spicy kick with diced jalapeños or hot salsa verde.
Nutrition
Calories: 320kcalCarbohydrates: 4gProtein: 35gFat: 14gFiber: 1g