Grilled Salsa Verde Pepper Jack Chicken

INGREDIENTS

• 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
• 12 ounces salsa verde (Trader Joe’s recommended)
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon cumin
• 1 teaspoon salt (or more, to taste)
• 1 teaspoon freshly ground black pepper
• 4 slices pepper Jack cheese (or as desired)
• Fresh cilantro, finely minced (optional, for garnishing)
• Lime wedges (optional, for serving)

INSTRUCTIONS

1. 1 In a large bowl, combine salsa verde, olive oil, lime juice, cumin, salt, and black pepper.
2. 2 Add the chicken breasts to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. 3 Preheat the grill to medium-high heat.
4. 4 Remove the chicken from the marinade and discard any remaining marinade.
5. 5 Grill the chicken for 4-5 minutes per side, or until fully cooked through (internal temperature of 165°F).
6. 6 During the last minute of grilling, place a slice of pepper Jack cheese on each chicken breast and close the grill lid to melt the cheese.
7. 7 Remove the chicken from the grill and let rest for a few minutes.
8. 8 Garnish with fresh cilantro and serve with lime wedges, if desired.