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Grilled Salsa Verde Pepper Jack Chicken

Juicy grilled chicken breasts smothered in tangy green salsa and melted pepper jack cheese for a quick, low-carb dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Seasoning
  • 4 boneless, skinless chicken breasts pounded to 3/4 inch thickness
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly cracked
Toppings
  • 1 cup salsa verde chunky, store-bought or homemade
  • 6 slices pepper jack cheese
  • 0.25 cup fresh cilantro chopped, for garnish
  • 1 lime cut into wedges, for serving

Equipment

  • Grill or grill pan
  • Meat mallet
  • Tongs
  • Meat thermometer

Method
 

  1. Pound chicken breasts to an even 3/4-inch thickness for even cooking.
  2. Pat chicken dry, coat lightly with olive oil, and rub evenly with garlic powder, cumin, smoked paprika, salt, and pepper.
  3. Preheat grill to medium-high heat (400°F - 450°F).
  4. Grill chicken for 5-7 minutes on the first side until good grill marks appear, then flip.
  5. Immediately top each chicken breast with salsa verde and a slice of pepper jack cheese.
  6. Close the grill lid and cook for another 5-7 minutes until chicken reaches 165°F internally and cheese is melted.
  7. Remove from grill, let rest for 5 minutes, garnish with cilantro, and serve with lime wedges.

Notes

If baking instead of grilling, bake at 400°F for 15-20 minutes, add toppings, and bake 5-10 minutes more until melted.