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Grilled California Avocado Chicken

Grilled California avocado chicken with marinated, juicy breasts topped with sliced avocado, fresh tomato, and melted mozzarella. Cooked on medium-high heat and finished under the grill lid for quick melt.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Combine olive oil, garlic, Italian seasoning, salt, and pepper, then rub over the chicken breasts. Cover and marinate for 30 minutes so the surface absorbs flavor.
Grill and top
  1. Preheat the grill and cook the chicken over medium-high heat for 6-7 minutes per side. Continue until the breasts are cooked through and grill marks form.
  2. Top each grilled breast with tomato slices, avocado slices, and shredded mozzarella. Layer generously so the toppings sit on top of the hot chicken.
  3. Close the grill lid and cook for 2 minutes until the cheese melts. Watch for bubbling and an even melt across the mozzarella.
  4. Drizzle with balsamic glaze and serve immediately. Finish with a glossy, tangy line of glaze over the melted cheese and fresh avocado.

Notes

Pro tip: Slice avocados right before grilling so they stay bright and creamy rather than browning. Refrigerate leftovers in an airtight container up to 3 days; the chicken can be reheated gently, but the avocado is best added fresh (or omit on reheating). Freezing is not recommended for the assembled dish. For a lighter option, use part-skim mozzarella to reduce fat while keeping the melt.