Go Back

Grilled California Avocado Chicken

Grilled California avocado chicken with juicy grilled breasts topped with fresh avocado, tomatoes, and melted mozzarella. The 30-minute marinade and quick lid-melt step keep the chicken tender and the cheese perfectly gooey.
Print Recipe Pin Recipe
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
Marinade
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp salt and pepper to taste
Toppings
  • 2 avocados ripe, sliced
  • 2 tomatoes sliced
  • 1 cup mozzarella cheese shredded
  • 1 tbsp balsamic glaze for drizzling

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Combine olive oil, minced garlic, Italian seasoning, salt, and pepper, then coat the chicken breasts and marinate for 30 minutes.
  2. During marinating, keep the chicken refrigerated so the seasonings penetrate before grilling.
Grill
  1. Preheat the grill to medium-high heat, then place chicken breasts on the grate.
  2. Grill for 6-7 minutes per side, flipping once, until the chicken is cooked through with clear grill marks.
Melt and finish
  1. Top each grilled breast with tomato slices, then add avocado slices.
  2. Sprinkle shredded mozzarella over the tomatoes and avocado until evenly covered.
  3. Close the grill lid and cook for 2 minutes until the cheese melts and turns lightly stringy.
  4. Drizzle with balsamic glaze and serve right away.

Notes

For best flavor, marinate on a plate or in a shallow dish and turn the chicken once halfway through. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently so the avocado stays intact. Freezing is not recommended because avocado texture softens after thawing. For a lower-carb option, use extra mozzarella and tomatoes with fewer avocado slices (still layered on top).