Juicy Salsa Verde Chicken grilled with bold spices and topped with melty pepper Jack cheese. Perfect for keto and low carb dinners.

Scale

1 ½ pounds thin-sliced boneless skinless chicken breasts

12 ounces salsa verde

3 tablespoons olive oil

2 tablespoons lime juice

1 teaspoon cumin

1 teaspoon salt

1 teaspoon freshly ground black pepper

4 slices pepper Jack cheese

Fresh cilantro, finely minced

Lime wedges

1. In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.

2. Add the chicken breasts and toss to coat evenly. Refrigerate for at least 30 minutes.

3. Preheat grill to medium-high heat.

4. Grill chicken 4-5 minutes per side until internal temperature reaches 165°F.

5. Top with pepper Jack cheese during last minute and close lid to melt.

6. Rest for a few minutes before serving.

7. Garnish with cilantro and lime wedges.

Use thin-sliced chicken for faster cooking.

Do not overcook to maintain juiciness.

Store leftovers up to 4 days in refrigerator.