Grilled California Avocado Chicken
A bright and flavorful grilled chicken topped with creamy avocado, cherry tomatoes, and cilantro, perfect for summer meals and casual gatherings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 4 chicken breasts, boneless skinless
- 2 California avocados, ripe but firm
- 1 cup cherry tomatoes, halved
- 1 bunch cilantro, chopped
- 2 cloves garlic, minced
- 2 tbsp fresh lime juice
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp salt
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 cup shredded mozzarella or Monterey Jack cheese
Instructions
- Preheat the grill to medium-high and oil the grates.
- In a bowl, whisk together olive oil, lime juice, garlic, cumin, paprika, black pepper, and salt to make the marinade.
- Place chicken breasts in a shallow dish or zip-top bag, pour the marinade over, and let it sit for 30 minutes at room temperature or refrigerate for up to 2 hours.
- While the chicken marinates, slice the avocados, halve the cherry tomatoes, and chop the cilantro.
- Grill the chicken for 6–7 minutes per side until the internal temperature reaches 165°F (74°C), adding cheese in the last 2–3 minutes.
- Let chicken rest for 3–5 minutes before topping with avocado, cherry tomatoes, and cilantro before serving.
Notes
Swap lime for lemon if needed. For dairy-free, omit cheese or use a plant-based alternative.