You can never go wrong with grilled chicken and this dish has tangy salsa verde coupled perfectly with some Monterey Jack cheese and a kick of spice from the jalapeños.
Makes: 4 servings || Takes: 40 Minutes
2 cloves garlic, minced
1/2 tsp. chili powder
Lime wedges, for serving
1/2 red onion, finely chopped
2 tbsp. freshly chopped cilantro
1 jar salsa verde, divided
2 tbsp. extra-virgin olive oil
Juice of 1/2 a lime
1/2 tsp. ground cumin
1 lb. boneless skinless chicken breasts
4 slices Monterey jack
1 jalapeño, thinly sliced
In a large bowl, whisk together ½ cup salsa verde, olive oil, lime juice, garlic, chili powder and cumin. You should reserve about ½ cup salsa verde for basting chicken and ½ cup for serving.
Add chicken and toss until it is fully coated in the mixture. Allow to marinate (20 minutes).
Preheat grill to medium-high, then add chicken and cook (6 minutes). Flip chicken, brushing each breast with more salsa verde, and cook (for another 6 minutes).
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 (4 minutes more).