Grilled California Avocado Chicken
A vibrant and healthy main course with perfectly grilled chicken breasts topped with creamy avocado, juicy tomatoes, and melted cheese for a satisfying, summery meal.
- Prep Time: 45
- Cook Time: 14
- Total Time: 60
- Yield: 4
- Category: Easy Dinner
- Method: Grilling
- Cuisine: American/Californian
- Diet: None
Ingredients
4 boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
Juice of 3 limes
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon cumin (optional)
2 ripe California avocados, diced
1 cup cherry tomatoes, halved
1 cup mozzarella or Monterey Jack cheese, shredded
1/4 cup diced red onion (optional)
1/4 cup chopped cilantro (optional)
1–2 tablespoons balsamic glaze (optional)
Instructions
Pat chicken dry. Mix marinade ingredients (olive oil, lime juice, garlic, salt, pepper, paprika, cumin). Rub marinade over chicken and refrigerate for 30 minutes.
Preheat grill to medium-high heat (375–400°F/190–200°C). Grill chicken for 6–7 minutes per side until cooked through (165°F/74°C internal temperature).
Top each grilled chicken with diced avocado, cherry tomatoes, mozzarella, and optional garnishes like red onion, cilantro, or balsamic glaze before serving.
Notes
Pound chicken breasts to even thickness for uniform cooking.
Choose firm but ripe avocados that yield to gentle pressure.
Mozzarella is ideal for melting, but any mild cheese works.
Add sliced jalapeños or hot sauce for extra heat.