Ingredients
Boneless, skinless chicken breasts or thighs
2 ripe avocados, sliced or diced
1 cup cherry tomatoes, halved
1 cup shredded mozzarella or Monterey Jack cheese
2 tablespoons olive oil
Juice of 2 limes
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon cumin or chili powder
Optional toppings:
Diced red onion
Chopped fresh cilantro
Balsamic glaze
Instructions
1. In a bowl, whisk olive oil, lime juice, garlic, salt, pepper, paprika, and cumin. Add chicken and toss to coat. Marinate for at least 30 minutes, or up to 4 hours.
2. Preheat grill to medium-high. Lightly oil the grates.
3. Remove chicken from marinade. Grill for 6 to 7 minutes on each side, until the internal temperature reaches 165°F.
4. Top hot grilled chicken with avocado slices, cherry tomatoes, and cheese. Close the grill lid for 1 to 2 minutes to melt cheese.
5. Remove from grill and serve immediately with optional balsamic glaze and chopped cilantro.
Notes
Use a meat thermometer to ensure the chicken is fully cooked.
Let the chicken rest for 5 minutes before serving to lock in juices.
Always add fresh avocado after reheating leftovers for best texture.
This recipe is naturally gluten-free, low-carb, and keto-friendly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 390
- Sugar: 3g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg
Keywords: grilled avocado chicken, california grilled chicken, summer chicken recipe