Juicy grilled chicken topped with melty pepper jack and zesty salsa verde—this spicy, smoky dish is the perfect weeknight dinner with bold flavor.

4 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon garlic powder

1/2 teaspoon ground cumin

Salt and black pepper to taste

1 cup salsa verde (store-bought or homemade)

4 slices pepper jack cheese

Fresh cilantro and lime wedges (optional for garnish)

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Preheat grill or grill pan over medium-high heat.

Brush chicken breasts with olive oil and season both sides with garlic powder, cumin, salt, and black pepper.

Grill chicken for 5–7 minutes per side, or until internal temperature reaches 165°F (74°C).

In the last 2 minutes of grilling, spoon salsa verde over each chicken breast and top with a slice of pepper jack cheese.

Cover the grill or tent loosely with foil to help the cheese melt.

Remove from grill and let rest for 2–3 minutes.

Garnish with chopped cilantro and serve with lime wedges if desired.

Great served with rice, cauliflower rice, or grilled vegetables.

Use Monterey Jack or mozzarella if you prefer a milder cheese.

Try with shredded rotisserie chicken for a shortcut version.

Perfect for meal prep—store leftovers in an airtight container for up to 3 days.

Homemade salsa verde made with tomatillos gives this dish an extra fresh twist.