Adapted from Delish
Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 1 serving.11 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
- 2 garlic cloves, minced
- 1/2 lime, juiced, plus wedges for serving
- 2 tbsp. extra-virgin olive oil
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1 1/2 c. salsa verde, divided
- 1 lb. boneless skinless chicken breasts
- 4 slices Monterey jack
- 1 jalapeño, thinly sliced
- 1/2 red onion, finely chopped
- 2 tbsp. finely chopped fresh cilantro
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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.
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