GRILLED SALSA VERDE PEPPER JACK CHICKEN

A smoky, juicy, flavor-packed chicken dish inspired by fresh southwestern flavors.

There are dinners you make because they’re easy.
There are dinners you make because they’re delicious.
Then there are dinners you make because they feel like a moment — aromatic, sizzling, plated beautifully, full of bold flavor and warmth.

Grilled Salsa Verde Pepper Jack Chicken is that kind of dinner.

This dish blends:

• The smokiness of charred chicken from the grill
• The brightness of tangy, roasted tomatillo salsa verde
• The creamy, spicy melt of pepper jack cheese
• The aromatic fresh finish of cilantro and lime

It is:

• Weeknight friendly
• Meal-prep approved
• Protein-rich and satisfying
• Balanced in spice, salt, acidity, and richness

No complicated steps. No special equipment. No long marinating time necessary.

Instead, this recipe depends on three simple cooking principles:

1. Patience when grilling

Let the chicken sear long enough to form a flavorful crust — the char is everything.

2. Layering flavor instead of adding it all at once

Salsa verde both marinates and finishes the dish.

3. Resting the meat before slicing

This prevents dryness and locks in juices.

This dish works for:
Weeknight dinners
Meal prep bowls
Summer cookouts
A healthier dinner option
Those who love bold flavor

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Flavor Profile Breakdown

Flavor Element	Role in the Dish	Notes
Salsa Verde	Brightness, acidity, moisture	Use store-bought or homemade
Pepper Jack Cheese	Creaminess + subtle heat	Melts beautifully
Lime Juice	Enhances acidity & freshness	Add right before serving
Garlic	Aromatic foundation	Fresh grated = best
Chili Flakes	Customizable heat level	Optional
Cilantro	Fresh herbal lift	Add at end only
Grill Char	Smoky, deep flavor	Cook to caramelize surface

Every bite should be:
** tender + smoky + tangy + creamy + lightly spicy. **

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INGREDIENTS

• 4 boneless skinless chicken breasts
• 1 ½ cups salsa verde (homemade or store-bought)
• 1 cup shredded pepper jack cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili flakes (optional, to taste)
• ½ teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• Juice of 1 lime
• Fresh chopped cilantro, for garnish
• Lime wedges, for serving

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INSTRUCTIONS

1. Prepare the Chicken
   Pat chicken breasts dry with paper towels. This helps achieve a good sear.
2. Season
   In a bowl, combine salt, pepper, garlic powder, onion powder, cumin, and chili flakes. Rub evenly over the chicken.
3. Marinate in Salsa Verde
   Place chicken into a shallow dish and pour ¾ cup of the salsa verde over it. Coat well and let sit 15–30 minutes.
4. Preheat Grill (or Grill Pan)
   Heat grill to medium-high and lightly oil the grates (or heat a grill pan until very hot).
5. Grill
   Cook chicken 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C). Allow slight char for flavor.
6. Add Cheese
   During the last 2 minutes of grilling, top each chicken breast with shredded pepper jack and close the grill lid to melt.
7. Rest
   Remove chicken and let rest 5 minutes before slicing.
8. Finish & Serve
   Drizzle with the remaining salsa verde, squeeze fresh lime over top, and garnish with chopped cilantro.

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Serving Suggestions

• Cilantro-Lime Rice
• Roasted Corn
• Warm Flour Tortillas
• Charred Green Beans
• Black Bean and Avocado Salad

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Meal Prep Storage

• Store in airtight container for up to 4 days.
• Reheat gently to avoid drying the chicken.
• Slice before storing for easiest reheating.

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