Print

Grilled California Avocado Chicken

Grilled California avocado chicken breast topped with sliced avocado, cherry tomatoes, and melted mozzarella on a white plate
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy marinated grilled chicken breasts topped with creamy California avocado, cherry tomatoes, and melted mozzarella. Gluten-free, low-carb, and keto-friendly. Ready in about 45 minutes including marinating time.

Ingredients

Scale
  • 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 (ripe but firm)
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded mozzarella or Monterey Jack cheese
  • Chopped fresh cilantro (optional)
  • Balsamic glaze drizzle (optional)
  • Diced red onion (optional)

Instructions

  1. In a bowl or zip-top bag, whisk together olive oil, fresh lime juice, minced garlic, paprika, cumin, salt, and pepper. Add chicken and coat well on all sides. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
  2. Heat grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking and promote even sear marks.
  3. Remove chicken from marinade and shake off excess liquid. Grill for 6 to 7 minutes per side without flipping frequently. Cook until internal temperature reaches 165 degrees F (74 degrees C) on a meat thermometer.
  4. Top each chicken piece with sliced avocado, halved cherry tomatoes, and shredded cheese. Close the grill lid for 1 to 2 minutes to allow the cheese to soften from residual heat.
  5. Transfer to plates and let rest for 5 minutes before serving. Garnish with fresh cilantro or a drizzle of balsamic glaze if desired. Serve immediately.

Notes

  • Always use ripe but firm California avocados – they should give slightly when gently pressed but should not feel soft or mushy.
  • Never store or reheat chicken with avocado on top – always add fresh slices just before serving.
  • No outdoor grill? A stovetop grill pan or cast iron skillet works perfectly as an indoor alternative.
  • For deepest flavor, marinate the chicken for the full 4 hours in the refrigerator.
  • Always use a meat thermometer and pull chicken off heat the moment it reaches 165 degrees F, then rest for 5 minutes before cutting.

Nutrition

Find it online: https://www.benefitiany.com/grilled-california-avocado-chicken/