Low carb Salsa Verde Grilled Chicken is one of those recipes that happened by happy accident during a hectic weeknight when I had chicken, a jar of salsa verde, and not much else. I tossed everything on the grill, topped it with a slice of spicy pepper jack, and suddenly, I had a juicy, cheesy, flavor-packed dinner that my whole family devoured. The tangy green sauce, the slight char from the grill, and the creamy melt of cheese hit all the right notes—comforting yet bold. That’s my style: simple meals with big flavor and a little kick. Whether you’re looking for a healthy salsa verde grilled chicken dinner, grilled boneless chicken breasts with green salsa, or a keto-friendly cheesy grilled chicken dish, this one delivers every time. Ready to learn how to make this quick salsa verde chicken on the grill? Let’s get cooking.
❤️ Why You’ll Love This Low Carb Salsa Verde Grilled Chicken
- 🔥 Flavor Bomb – The zesty salsa verde, smokey grilled chicken, and spicy cheese create a next-level flavor combo.
- ⏱ Quick Weeknight Meal – From fridge to table in under 30 minutes.
- 🥗 Versatile & Meal Prep Friendly – Serve with cauliflower rice, a salad, or tacos.
- 🧀 Keto-Friendly Goodness – Low in carbs, high in flavor, and totally satisfying.
- 🎯 Perfect for Beginners – No fancy tools or tricky techniques required.
Ingredients for Salsa Verde Grilled Chicken
Use quality ingredients for the best flavor. Here’s everything you need to make this spicy pepper jack grilled chicken breast recipe:
- 1½ lbs thin-sliced boneless skinless chicken breasts (approx. 4 pieces)
- 12 oz salsa verde (Trader Joe’s or homemade)
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp salt (or to taste)
- 1 tsp freshly ground black pepper
- 4 slices pepper jack cheese
- Fresh cilantro, chopped (optional garnish)
- Lime wedges, for serving
🌱 Optional Variations:
- Add heat: Toss in diced jalapeños or crushed red pepper flakes.
- Cheese swap: Monterey Jack or cheddar for a milder twist.
- Add grilled veggies: Bell peppers, zucchini, or red onions work great.
- Make it even lighter: Use lettuce wraps or cauliflower rice.
How to Make Low Carb Salsa Verde Grilled Chicken (Step-by-Step)
Step 1: Season the Chicken
Pat the chicken dry and season both sides with salt, black pepper, and cumin. For juicy grilled chicken with spicy salsa verde, seasoning is key!
Step 2: Marinate
In a bowl, whisk together salsa verde, olive oil, and lime juice.
Place chicken in a shallow dish or Ziploc bag and pour marinade over the top.
Marinate for at least 30 minutes (or overnight for deeper flavor).
Step 3: Preheat Grill
Preheat your grill to medium-high. Lightly oil the grates to prevent sticking.
Step 4: Grill the Chicken
Grill for 4–5 minutes per side or until the internal temp hits 165°F.
Look for golden grill marks and slightly crisp edges.
Step 5: Add the Cheese
In the last minute of grilling, top each chicken breast with a slice of pepper jack cheese.
Close the lid and let it melt into ooey-gooey goodness.
Step 6: Rest & Serve
Let the chicken rest for 3–5 minutes off the grill.
Garnish with fresh cilantro and serve with lime wedges.
Pro Tips for the Best Salsa Verde Grilled Chicken
- Pound the chicken to even thickness for faster, uniform cooking.
- Don’t skip the rest period! It keeps your chicken juicy.
- Use homemade salsa verde for extra freshness.
- No grill? Use a stovetop grill pan or bake at 375°F for 25 minutes.
“What is the secret to the best low carb grilled salsa verde chicken?”
Answer: A bold marinade, perfectly timed grilling, and melting spicy cheese right at the end.
Best Ways to Serve Grilled Salsa Verde Chicken
Pair this cheesy grilled chicken dinner with:
- 🌮 Low-carb tortillas or lettuce wraps
- 🥗 Simple green salad with avocado
- 🥦 Cauliflower rice with lime and cilantro
- 🌽 Grilled corn (if not avoiding carbs)
- 🥑 Sliced avocado or guacamole on the side
📝 More Tasty Ideas to Explore:
If you love this, try our:
- Chicken Kabobs Recipe for Grilling | Easy BBQ Ideas
- Best Homemade Taco Pizza for Family Dinner Ideas
- Lemon Blueberry Cupcakes – Perfect Summer Treat
Nutritional Information (Per Serving – Approx. 4 Servings)
- Calories: 310
- Carbs: 5g
- Protein: 35g
- Fat: 17g
- Fiber: 1g
- Sugar: 1g
- Net Carbs: 4g
- Gluten-Free: ✔
- Keto-Friendly: ✔
- High Protein: ✔
Note: Use a nutrition calculator for exact macros based on your brands.
Storage & Leftovers
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze grilled chicken for up to 3 months. Wrap tightly.
- Reheating: Microwave with extra salsa verde or reheat gently in a skillet.
FAQs – Answered for Voice Search
Can I make grilled salsa verde chicken ahead of time?
Yes! Grill and refrigerate up to 3 days ahead for easy lunches or meal prep.
How spicy is this recipe?
Mild to medium. Add jalapeños or hot sauce to amp up the heat.
Can I use bone-in chicken?
Yes, but increase grill time by 10–15 minutes and monitor temperature.
What cheese works best besides pepper jack?
Try Monterey Jack, cheddar, or shredded Mexican blend for a mild option.
Can I bake this instead of grilling?
Yes. Bake at 375°F for 25–30 minutes, then broil cheese on top for 2–3 minutes.
Final Thoughts
Now you know how to make the best low carb grilled salsa verde chicken at home! This keto-friendly dish is bursting with flavor, super easy to prepare, and versatile enough for any occasion—from summer BBQs to weeknight meals.
👉 Tried this recipe? Leave a comment, share a pic, and don’t forget to pin it for later.
💬 What’s your favorite topping for salsa verde chicken?
Salsa Verde Grilled Chicken | Cheesy Weeknight Dinner
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Juicy grilled chicken breasts marinated in tangy salsa verde and topped with melted pepper jack cheese. This low carb, keto-friendly dinner is bursting with bold flavor and perfect for weeknight meals or summer grilling.
Ingredients
- 1½ lbs thin-sliced boneless skinless chicken breasts (approx. 4 pieces)
- 12 oz salsa verde
- 3 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp salt (or to taste)
- 1 tsp freshly ground black pepper
- 4 slices pepper jack cheese
- Fresh cilantro, chopped (optional garnish)
- Lime wedges, for serving
Instructions
- Season chicken breasts with salt, pepper, and cumin on both sides.
- In a bowl, mix salsa verde, olive oil, and lime juice to make the marinade.
- Place chicken in a dish or bag and pour marinade over it. Marinate for at least 30 minutes or overnight for more flavor.
- Preheat grill to medium-high and lightly oil the grates.
- Grill chicken for 4–5 minutes per side, until internal temperature reaches 165°F.
- In the last minute of grilling, place a slice of pepper jack cheese on each chicken breast and close the lid to melt.
- Remove chicken from the grill and let rest for 3–5 minutes.
- Garnish with cilantro and serve with lime wedges.
Notes
- Pound chicken for even grilling and juicier results.
- Use homemade salsa verde for a fresher taste.
- Swap pepper jack for cheddar or Monterey Jack for a milder version.
- No grill? Bake at 375°F for 25–30 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Grilled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 310
- Sugar: 1g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg
