Ingredients
Scale
- 4 pieces chicken breasts (boneless, skinless)
- 1 cup salsa verde (store-bought or homemade)
- 2 tablespoons olive oil
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- to taste Salt and pepper
Instructions
- Start by marinating the chicken. In a bowl, mix the salsa verde, olive oil, lime juice, garlic powder, cumin, salt, and pepper. Add the chicken breasts and coat them well. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
- Preheat your grill to medium-high heat. You want a nice sear on the chicken.
- Remove the chicken from the marinade, letting the excess drip off. Discard the remaining marinade.
- Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Grill marks should be visible, and the chicken should be juicy.
- Once done, let the chicken rest for 5 minutes before slicing. This helps keep it juicy.
- Prep Time: 30
- Cook Time: 15
Nutrition
- Calories: 280
- Fat: 10g
- Carbohydrates: 6g
- Protein: 32g