Chicken breasts marinate for 20 minutes in salsa verde, lime, garlic, chili powder and cumin, then grill and finish under melted Monterey Jack with jalapeño and red onion. A quick weeknight main that uses one jar of salsa twice: as the marinade and as a fresh sauce at the table.
Adapted from Delish
Estimated nutrition
Per serving
Based on 4 servings
- Calories
- 609 kcal
- Protein
- 49 g
- Carbs
- 7.4 g
- Fat
- 42.3 g
- Fiber
- 1.5 g
Fair estimate: a few amounts or matches are approximate.
Actual values can vary with brands, amounts, and preparation.
How this was estimated
100% match confidence
Data sources: USDA FoodData Central
Calculated Oct 5, 2026
- 11 of 11 ingredient lines matched nutrition data.
Ingredients
Loading serving controls…- 2 garlic cloves, minced
- 0.5 lime, juiced, plus wedges for serving
- 2 tbsp. extra-virgin olive oil
- 0.5 tsp. chili powder
- 0.5 tsp. ground cumin
- 1.5 c. salsa verde, divided
- 1 lb. boneless skinless chicken breasts
- 4 slices Monterey jack
- 1 jalapeño, thinly sliced
- 0.5 red onion, finely chopped
- 2 tbsp. finely chopped fresh cilantro
Need a broader change?
Adjust this recipe around your kitchen and preferences.
Instructions
- 1
In a large bowl, whisk together ½ cup salsa verde, olive oil, lime juice, garlic, chili powder and cumin. Add chicken and toss until fully coated in mixture. Let marinate for 20 minutes.
- 2
Preheat grill to medium-high, then add chicken and cook for 6 minutes. Flip chicken, brushing each breast with more salsa verde, and cook for another 6 minutes.
- 3
Top each piece of chicken with a slice of Monterey Jack, jalapeño and red onion, then cover grill and cook until the cheese has melted and the chicken is cooked through, about 4 minutes more.
- 4
Transfer chicken to a platter. Drizzle with remaining 1/2 cup salsa. Serve with lime wedges alongside.
Want something similar?
Generate another latin american cuisine dinner from your profile, goals, allergies and equipment.