Grilled Salsa Verde Chicken with Pepper Jack

INGREDIENTS

• 1 1/2 pounds thin-sliced boneless skinless chicken breasts (I had 4 breasts)
• 12 ounces salsa verde (I use Trader Joe's)
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon cumin
• 1 teaspoon salt (or more, to taste)
• 1 teaspoon freshly ground black pepper
• 4 slices pepper Jack cheese (or as desired)
• fresh cilantro finely minced (optional for garnishing)
• lime wedges (optional for serving)

INSTRUCTIONS

1. 1 To a large zip-top plastic bag, add all ingredients except the cheese and cilantro, seal, and smoosh around to evenly coat chicken.
2. 2 Place bag in fridge for at least 30 minutes, or overnight, to marinate.
3. 3 Lightly oil grill grates and preheat grill to medium-high heat.
4. 4 Add the chicken, place chicken on grill, and grill for about 5 minutes on the first side with lid closed, flip and cook for about 4 minutes on the second side with lid closed, or until chicken is cooked through
5. 5 Reduce the heat to medium-low, add one slice of cheese to the top of each chicken breast, or as necessary, close the lid, and wait for about 1 minute, or until cheese has melted.
6. 6 Optionally garnish with cilantro and optionally serve with lime wedges. Season, to taste, as desired with additional salt, pepper, salsa, etc. if desired.

NUTRITION

Calories: 412 kcalkcal | Carbohydrates: 7 gg | Protein: 41 gg | Fat: 23 gg | Fiber: 0.4 gg | Sugar: 6 gg