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
Scale
- 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