Grilled California Avocado Chicken

Grilled California Avocado Chicken

Grilled California avocado chicken with juicy chicken breasts marinated in olive oil, garlic, and Italian seasoning, then topped with sliced avocado, tomatoes, and melty mozzarella. Finished with a balsamic glaze drizzle for a bright West Coast vibe.

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Prep Time 15

Cook Time 20

Marinating 30

Total Time 1 5

Servings: 4 servings

Course: Main Dish

Cuisine: California

Calories: 620

Ingredients Equipment Method Notes

Ingredients

Chicken

4 chicken breasts
2 tbsp olive oil For the marinade.
2 cloves garlic Minced for the marinade.
1 tsp Italian seasoning Seasoning for the marinade.
0.5 tsp salt To taste, for the marinade.
0.25 tsp pepper To taste, for the marinade.

Toppings

2 avocados Sliced.
2 tomatoes Sliced.
1 cup mozzarella cheese Shredded, for melting over the chicken.
0.25 cup balsamic glaze For drizzling to finish.

Equipment

1 grill

Method

Marinate the chicken

In a bowl, combine olive oil, minced garlic, Italian seasoning, salt, and pepper, then coat the chicken breasts evenly. Cover and marinate for 30 minutes in the refrigerator.

Grill

Preheat the grill for medium-high heat, then place the chicken breasts on the grates. Grill for 6-7 minutes per side until cooked through, flipping once.
Top each grilled chicken breast with tomato slices, avocado slices, and shredded mozzarella. Close the grill lid for 2 minutes until the cheese melts, with a glossy, bubbling melt on top.

Finish

Drizzle balsamic glaze over the finished chicken just before serving. Serve hot with visible avocado and melted mozzarella on top.

Notes

For best flavor, keep the marinade well-coated and don’t start grilling until the 30-minute marinating time is up. Refrigerate leftovers in an airtight container for up to 3 days; freeze is not recommended because avocado can soften and weep. For a lighter option, use part-skim mozzarella and reduce the balsamic glaze to a thin drizzle.