Grilled Salsa Verde Chicken with Pepper Jack
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled chicken breast marinated in salsa verde with cumin, lime, and cilantro, topped with melted pepper Jack cheese. Juicy and flavorful, this is a straightforward weeknight dinner that pairs well with rice or vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 1541mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 819mg
- Calcium
- 117mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1541MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.