Introduction

This Grilled California Avocado Chicken is a fresh and flavorful dish perfect for a summer barbecue or weeknight dinner. Juicy marinated chicken is topped with creamy avocado, sweet cherry tomatoes, and melted cheese, creating a delightful combination that’s both healthy and satisfying.

The dish shows two thick pieces of grilled chicken breast with dark grill marks on a white rectangular plate, placed on a white marbled surface. On top of the chicken, there are four slices of creamy white mozzarella, layered with green slices of avocado, also with grill marks. Scattered on and around the chicken are halved cherry tomatoes with a bright red color and visible grill marks. The dish is drizzled with a thick dark balsamic glaze and sprinkled with chopped green herbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (or thighs)
3 tablespoons olive oil
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 California avocados, sliced
1 cup cherry tomatoes, halved
1 cup shredded mozzarella or Monterey Jack cheese
Chopped cilantro (for garnish)
Balsamic glaze (optional, for drizzling)
Diced red onion (optional)

Instructions

Step 1: In a bowl or zip-top bag, whisk together olive oil, lime juice, minced garlic, paprika, cumin, salt, and black pepper to create the marinade.
Step 2: Add the chicken pieces to the marinade, making sure they are well coated. Cover or seal and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Step 3: Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent the chicken from sticking.
Step 4: Remove chicken from the marinade, shaking off any excess. Place the chicken on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C). Avoid flipping frequently to allow a nice sear.
Step 5: Once the chicken is cooked, carefully top each piece with sliced avocado, halved cherry tomatoes, and shredded cheese.
Step 6: Close the grill lid and let the cheese melt slightly for 1 to 2 minutes.
Step 7: Transfer the chicken to plates, garnish with chopped cilantro, diced red onion if desired, and drizzle with balsamic glaze for extra flavor.
Step 8: Serve immediately with your favorite sides and enjoy.

Tips & Variations

Use chicken thighs if you prefer a juicier option; just adjust grilling time accordingly.
For a spicier kick, add a pinch of cayenne pepper to the marinade.
Swap mozzarella or Monterey Jack for pepper jack cheese to add some heat.
If you don’t have a grill, you can cook the chicken in a grill pan or broil it in the oven.
Serve with rice, quinoa, or a fresh green salad for a complete meal.

Storage

Store any leftover grilled chicken topped with avocado and cheese in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven to avoid overcooking the chicken and browning the avocado. For best taste, it’s ideal to enjoy this dish fresh.

How to Serve

The image shows a white plate with grilled chicken breast as the base layer, having dark char marks and a light golden-brown color. On top of the chicken, there are grilled avocado slices with char lines, creamy white mozzarella pieces, and halved grilled cherry tomatoes with slight black grill marks and a shiny red surface. Some green chopped herbs are sprinkled over the dish, and a dark, glossy balsamic glaze is drizzled around and on the food, giving a rich contrast. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the marinade and chicken in advance?

Yes, marinate the chicken up to 4 hours ahead to allow flavors to penetrate. Beyond that, the chicken may become too soft.

What can I use if I don’t have a grill?

You can cook the chicken in a grill pan on the stove or broil it in the oven under high heat. Both methods work well and still yield great flavor.