# What You'll Need:
→ Chicken & Marinade
01 - 1 ½ pounds thin-sliced boneless, skinless chicken breasts
02 - 12 ounces salsa verde
03 - 3 tablespoons olive oil
04 - 2 tablespoons fresh lime juice
05 - 1 teaspoon ground cumin
06 - 1 teaspoon salt
07 - 1 teaspoon freshly ground black pepper
→ Topping & Garnish
08 - 4 slices pepper Jack cheese
09 - Fresh cilantro, finely minced
10 - Lime wedges
# How to Make It:
01 - Whisk together salsa verde, olive oil, lime juice, cumin, salt, and pepper in a large bowl until thoroughly combined.
02 - Add chicken breasts to the bowl, turning to coat completely. Cover and refrigerate for at least 30 minutes or up to 2 hours for optimal flavor penetration.
03 - Heat grill to medium-high temperature, approximately 400°F.
04 - Lift chicken from marinade, allowing excess liquid to drip off. Discard remaining marinade.
05 - Place chicken on preheated grill and cook for 4–5 minutes per side until internal temperature reaches 165°F.
06 - During the final minute of cooking, place a pepper Jack cheese slice on each breast. Close grill lid to melt cheese completely.
07 - Transfer chicken to serving plate and let rest for 3–5 minutes. Garnish with minced cilantro and lime wedges as desired.
