Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh tomatillos, husked and rinsed
- 1/2 cup cilantro, roughly chopped
- 2 jalapenos, seeded and roughly chopped
- 2 cloves garlic
- 1/4 cup white onion, roughly chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 slices pepper jack cheese
- Optional: avocado slices, sour cream, chopped cilantro for topping
Instructions
- Prepare the salsa verde: In a blender or food processor, combine the tomatillos, cilantro, jalapenos, garlic, onion, lime juice, olive oil, and cumin. Blend until smooth. Season with salt and pepper to taste.
- Marinate the chicken: Place the chicken breasts in a resealable bag or shallow dish. Pour half of the salsa verde over the chicken, ensuring it's evenly coated. Reserve the remaining salsa verde for serving. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.
- Grill the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
- During the last minute of grilling, top each chicken breast with a slice of pepper jack cheese. Close the grill lid to allow the cheese to melt.
- Remove the chicken from the grill and let it rest for a few minutes before serving. Top with the reserved salsa verde, avocado slices, sour cream, and chopped cilantro, if desired.
Notes
For a milder flavor, remove the seeds and membranes from the jalapenos before blending the salsa verde. You can also use store-bought salsa verde if you’re short on time. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. Serve with rice, beans, grilled vegetables, or a side salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg