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Grilled Salsa Verde Pepper Jack Chicken

Succulent chicken breasts topped with zesty salsa verde and melted Pepper Jack cheese, perfect for any family meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts Use Halal-certified ingredients.
  • 1 cup salsa verde
  • 1 cup Pepper Jack cheese, shredded Can substitute with Monterey Jack or cheddar.
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. Preheat your grill or stovetop grill pan over medium-high heat.
  2. Pat the chicken breasts dry with a paper towel, and season both sides with salt, pepper, garlic powder, and cumin.
  3. Drizzle olive oil over the chicken and massage gently to ensure each piece is coated evenly.
Grilling
  1. Once the grill is hot, place the chicken breasts on it. Grill each side for about 6-7 minutes or until the internal temperature hits 165°F.
  2. Baste with a bit of salsa verde while they cook for extra flavor.
  3. Towards the end of grilling, drizzle the remaining salsa verde over each chicken breast and sprinkle a generous amount of shredded Pepper Jack cheese on top.
Finishing
  1. Close the grill lid for 2-3 minutes or until the cheese melts.
  2. Remove from the grill and let the chicken rest for a few minutes. Garnish with fresh cilantro if desired before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. To reheat, thaw and microwave gently or use a skillet over medium heat.