1-First, trim any excess fat from the 1 ½ pounds of thin-sliced boneless skinless chicken breasts and give them a light pound for even thickness. In a large zip-top bag, combine the 12 ounces of salsa verde, 3 tablespoons of olive oil, 2 tablespoons of lime juice, 1 teaspoon of cumin, 1 teaspoon of salt, and 1 teaspoon of freshly ground black pepper. Seal the bag and mix well to coat the chicken evenly it’s that simple!

2-Next, let the chicken marinate in the fridge for at least 30 minutes or overnight for the best tenderness. Once ready, preheat your grill to medium-high heat and oil the grates to prevent sticking. Place the chicken on the grill and cook for about 5 minutes with the lid closed, then flip and grill for another 4 minutes until it’s cooked through.

3-Lower the heat to medium-low, add a slice of pepper Jack cheese to each breast, close the lid, and let it melt for about 1 minute. Finally, garnish with finely minced fresh cilantro and serve with lime wedges if you like. If grilling isn’t an option, check out external tips on alternative cooking methods, like baking at 375°F for 25 minutes then adding cheese, as shared in resources about tomatillos’ benefits.