Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup salsa verde
- 1/2 cup shredded Pepper Jack cheese
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Step 1: Preheat your grill to medium-high heat. In a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper.
- Step 2: Rub the olive oil all over the chicken breasts. Then, generously coat both sides of the chicken with the chili powder mixture.
- Step 3: Place the chicken breasts on the preheated grill. Grill for approximately 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Step 4: Once the chicken is cooked through, remove it from the grill and top each breast with about 1/4 cup of salsa verde and 1/8 cup of shredded Pepper Jack cheese.
- Step 5: Let the cheese melt slightly on the chicken (you can briefly return it to the grill for a minute or two if needed).
- Step 6: Remove from the grill and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or skillet to avoid drying out the chicken and melting the cheese too much.
- Serve this flavorful chicken over a bed of cilantro-lime rice for a complete and satisfying meal.
- For extra smoky flavor, add a few wood chips to your grill before cooking the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American