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Grilled California Avocado Chicken

California chicken gets a juicy grilled finish and a creamy avocado topping. This grilled chicken is marinated, cooked over medium-high heat, then topped with tomato and melted mozzarella.
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Prep Time 15 minutes
Cook Time 20 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: California
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 chicken breasts
Marinade
  • 2 tbsp olive oil
  • 2 clove garlic minced
  • 1 tsp Italian seasoning
  • 1 salt and pepper to taste
Toppings
  • 2 ripe avocados sliced
  • 2 tomatoes sliced
  • 1 cup mozzarella cheese shredded
  • 0.5 balsamic glaze for drizzling

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. In a bowl, coat the chicken breasts with olive oil, minced garlic, Italian seasoning, salt, and pepper. Marinate for 30 minutes.
  2. While the chicken marinates, slice the avocados and tomatoes and shred the mozzarella. Set everything aside so toppings are ready when the chicken comes off the grill.
Grill and melt the cheese
  1. Preheat your grill over medium-high heat. Grill the chicken for 6-7 minutes per side, until cooked through.
  2. After flipping, top each chicken breast with tomato slices, avocado slices, and shredded mozzarella. Close the grill lid for 2 minutes, until the cheese melts and the toppings look slightly warmed.
Finish and serve
  1. Drizzle with balsamic glaze directly over the melted mozzarella and toppings. Serve immediately while the cheese is hot.

Notes

Pro tip: pat the chicken dry after marinating so it grills with better browning. Refrigerate leftovers in a covered container for up to 3 days; freeze is not recommended because avocado texture can soften. For a lighter swap, use part-skim mozzarella to reduce calories while keeping the melt.