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Grilled California Avocado Chicken

Grilled California avocado chicken with juicy, seasoned breasts topped with fresh avocado, tomato, and melted mozzarella. A West Coast-style finish with balsamic glaze for bright, savory flavor.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade and grilling
  • 4 chicken breasts
  • 2 tbsp olive oil
  • 2 garlic, minced
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp pepper
Avocado, tomato, and topping
  • 2 ripe avocados, sliced
  • 2 tomatoes, sliced
  • 1 cup mozzarella cheese, shredded
  • 1 balsamic glaze

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. In a bowl, coat the chicken breasts with olive oil, minced garlic, Italian seasoning, salt, and pepper, then cover and refrigerate for 30 minutes.
  2. Bring the chicken to room temperature while the grill preheats over medium-high heat, about 5 minutes.
Grill and melt the cheese
  1. Place the chicken breasts on the grill over medium-high heat and cook for 6-7 minutes per side until grill-marked and cooked through.
  2. Close the grill lid for 2 minutes until the mozzarella melts and turns slightly bubbly.
Top and serve
  1. Top each breast with tomato slices, then layer avocado slices on top.
  2. Finish with a drizzle of balsamic glaze and serve immediately.

Notes

For best flavor, keep the chicken cutlets a similar thickness so they cook evenly on the grill. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken without the avocado and tomatoes for up to 2 months, then reheat and re-top. To make it lower-sodium, use reduced-salt seasoning or reduce the added salt while keeping the pepper and Italian seasoning.