Grilled California Avocado Chicken
If you’re searching for a fresh, vibrant dinner that’s full of flavor, this Grilled California Avocado Chicken will become a weeknight favorite. Juicy, tender chicken is topped with ripe avocado, juicy tomatoes, and a touch of melty cheese for a summery meal everyone loves.
Equipment
- 1 Grill or grill pan or skillet
- 1 Small bowl
Ingredients
Chicken
- 2 boneless, skinless chicken breasts large
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 0.5 tsp onion powder
- 1 tsp salt plus more to taste
- 0.5 tsp black pepper
- 0.125 tsp smoked paprika optional, for extra flavor
Topping
- 2 ripe avocados sliced
- 1 cup cherry tomatoes halved
- 1 tbsp fresh lemon juice
- 0.5 cup shredded mozzarella cheese or dairy-free shreds
- 2 tbsp chopped fresh cilantro
Instructions
Chicken
- In a small bowl, whisk olive oil, garlic powder, paprika, onion powder, salt, and pepper. Coat chicken breasts and let sit for 10-15 minutes.
- Preheat your grill to medium-high. Grill chicken 6-7 minutes per side, or until cooked through and juicy.
Topping
- In a bowl, combine sliced avocados, cherry tomatoes, lemon juice, and a sprinkle of salt. Toss gently.
- In the final minute of grilling, sprinkle cheese on the chicken, close the lid, and let it melt.
- Top warm chicken breasts with avocado-tomato mixture and chopped cilantro. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days, keeping avocado topping separate if possible. Reheat chicken in a skillet over low heat, then add avocado topping just before serving for freshness.