Juicy grilled chicken breasts topped with melty pepper jack cheese and zesty salsa verde. A quick and flavorful summer dinner.

Scale

4 boneless skinless chicken breasts

2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon cumin

Salt and pepper to taste

1 cup salsa verde

4 slices pepper jack cheese

Fresh cilantro (optional)

Lime wedges for serving

1. Preheat grill to medium-high heat and oil grates.

2. Rub chicken with olive oil, garlic powder, cumin, salt and pepper.

3. Grill chicken 5–6 minutes per side, until internal temperature is 165°F.

4. Top with cheese in last 2 minutes, cover grill to melt.

5. Remove from grill, spoon salsa verde on top.

6. Garnish with cilantro and serve with lime.

Substitute thighs for a juicier cut.

Use store-bought or homemade salsa verde.

Serve with grilled corn or avocado salad.

Keywords: Grilled Salsa Verde Pepper Jack Chicken, Summer Dinner