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4 boneless, skinless chicken breasts

1 tbsp olive oil

1 tsp garlic powder

1 tsp ground cumin

1 tsp chili powder

1/2 tsp salt

1/2 tsp black pepper

1 cup salsa verde (homemade or store-bought)

1 cup shredded pepper jack cheese

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

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Preheat grill to medium-high and oil grates.

Rub chicken with olive oil, then season with garlic powder, cumin, chili powder, salt, and pepper.

Grill chicken 5–6 minutes per side until cooked through (165°F internal temp).

In last 2 minutes, spoon salsa verde over chicken and top with pepper jack cheese. Cover to melt cheese.

Remove, garnish with cilantro, and serve with lime wedges.

Pound chicken to even thickness for quicker cooking. Use thermometer to ensure juicy results. Cover grill after adding cheese for best melt.