Grilled Salsa Verde Chicken with Pepper Jack

Don’t underestimate this grilled chicken recipe - it is packed with flavor!

I don’t remember when but at some point, my husband became obsessed with salsa verde. This is one of the easiest dinner recipes to sate any salsa verde craving. The pepper jack on top is just chef’s kiss! You can make this on the grill or you can cook it in a skillet, but highly recommend the grill!

What you need:

• 1 1/2 lb. boneless, skinless chicken breasts, sliced thinly

• 1 jar (16 oz.) salsa verde

• 3 Tbsp. olive oil

• 2 Tbsp. lime juice

• 1 tsp. cumin

• 1 tsp. ground black pepper

• 4 to 8 slices of Pepper Jack cheese

• Chopped cilantro

• 1 lime, cut into wedges

Directions:

1. Add chicken, salsa verde, olive oil, lime juice, cumin, and black pepper to a large zipper bag. Smush around to mix and coat the chicken.

2. Refrigerate for at least 30 minutes up to overnight.

3. Lightly oil your grill grates and then preheat to medium-high heat OR you can cook in a skillet over medium-high heat.

4. Add chicken to the grill and grill for 5 minutes with the lid closed. Then flip and cook for 4 minutes with the lid closed or until chicken has cooked through.

5. Reduce heat to medium low and top each chicken breast with cheese. Close the lid and cook for 1 minute or until cheese melts.

6. Serve with cilantro and lime wedges.

Recipe from Averie Cooks