Lime Cilantro Chicken

This marinade is an altered version of tequila-lime chicken, but there was no tequila in the house when I decided to make it.

*3 limes, juiced

*5 cloves garlic, peeled

*1 jalapeño, seeded and sliced

*1 tsp. kosher salt

*1/2 c. cilantro

*2 TBSP. olive oil

In a food processor, pulse juice, garlic, jalapeno, salt and cilantro. Add olive oil and pulse to combine. Coat 4 chicken breasts with marinade and refrigerate 4-8 hours. Grill until cooked through. Top each breast with a slice of pepper-jack cheese and melt. Serve with rice, beans, pico de gallo, Mexican corn, and tortillas.