Description
This Grilled California Avocado Chicken Recipe features juicy marinated grilled chicken breasts topped with creamy avocado slices, cherry tomatoes, and melted cheese. Finished with fresh herbs and optional balsamic glaze, it’s a vibrant, healthy dinner perfect for weeknights or summer grilling.
Ingredients
For the Chicken Marinade
4 boneless skinless chicken breasts
3 tablespoons olive oil
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon black pepper
For the Toppings
2 California avocados, sliced
1 cup cherry tomatoes, halved
1 cup shredded mozzarella or Monterey Jack cheese
Optional Garnishes
chopped cilantro
balsamic glaze
diced red onion
Instructions
- In a bowl or zip-top bag, whisk together olive oil, lime juice, garlic, paprika, cumin, salt, and pepper.
Add the chicken and coat well.
Cover and refrigerate for at least 30 minutes or up to 4 hours. - Heat your grill or grill pan to medium-high heat.
Lightly oil the grates to prevent sticking. - Remove chicken from the marinade and shake off excess.
Grill for 6–7 minutes per side, or until internal temperature reaches 165°F (74°C). - Top grilled chicken with sliced avocado, cherry tomatoes, and shredded cheese.
Close the grill lid for 1–2 minutes until cheese melts slightly. - Transfer to plates and garnish with chopped cilantro, balsamic glaze, or diced red onion if desired. Serve immediately.
Notes
Pound chicken breasts slightly for even cooking.
Use ripe but firm avocados for the best texture.
Pepper Jack cheese can add a spicy twist.
Leftovers work great in salads, wraps, or grain bowls.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 425 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 110 mg