Grilled California Avocado Chicken (Print)
Juicy grilled chicken with avocado, tomato, and cheese. Fresh, bold flavors for easy gatherings or healthy meals.
# What You'll Need:
→ For the Chicken & Marinade
01 -
4 boneless skinless chicken breasts (or thighs)
02 -
3 tablespoons olive oil
03 -
2 tablespoons fresh lime juice
04 -
2 cloves garlic, minced
05 -
1 teaspoon paprika
06 -
1 teaspoon ground cumin
07 -
½ teaspoon salt
08 -
½ teaspoon black pepper
→ For the Toppings
09 -
2 California avocados, sliced
10 -
1 cup cherry tomatoes, halved
11 -
1 cup shredded mozzarella or Monterey Jack cheese
12 -
Optional: chopped cilantro, balsamic glaze, diced red onion
# How to Make It:
01 -
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.
02 -
Heat your grill or grill pan to medium-high. Lightly oil the grates to prevent sticking.
03 -
Remove the chicken from the marinade and shake off excess. Grill for 6–7 minutes per side, or until the internal temperature reaches 165°F. Do not flip frequently—let each side get a nice sear.
04 -
Once the chicken is cooked through, top with sliced avocado, halved cherry tomatoes, and shredded cheese. Close the grill lid for 1–2 minutes to allow the cheese to melt slightly.
05 -
Transfer the grilled chicken to plates and garnish with fresh cilantro or a drizzle of balsamic glaze if desired. Serve immediately with your favorite sides.