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Grilled California Avocado Chicken

California chicken gets a West Coast upgrade with grilled, juicy breasts topped with fresh avocado, tomatoes, and melted mozzarella. The quick olive-oil garlic marinade and grill-lid melt give a bright, savory finish with a balsamic drizzle.
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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
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 4 chicken breasts
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 0.25 tsp salt
  • 0.25 tsp pepper
Toppings
  • 2 ripe avocados, sliced
  • 2 tomatoes, sliced
  • 1 cup mozzarella cheese, shredded
  • 1 balsamic glaze

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate
  1. In a shallow container, combine olive oil, minced garlic, Italian seasoning, salt, and pepper, then add chicken breasts and turn to coat. Marinate for 30 minutes in the refrigerator.
Grill the chicken
  1. Preheat the grill to medium-high heat until steady. Place chicken on the grates and grill for 6-7 minutes per side, until cooked through and marked.
Melt and finish
  1. Top each grilled chicken breast with tomato slices, then avocado slices, and then shredded mozzarella. Close the grill lid and cook for 2 minutes, just until the cheese melts.
Serve
  1. Drizzle with balsamic glaze over the melted cheese and serve immediately while warm.

Notes

Pro tip: Pat the chicken dry after marinating so you get clearer grill marks, and slice avocados/tomatoes right before topping to keep them from weeping. Refrigerate leftovers in a covered container for up to 3 days; freezer isn’t recommended for the avocado topping. For a dietary swap, use part-skim mozzarella to lower calories while keeping the melt.