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Grilled California Avocado Chicken

Grilled California avocado chicken with juicy grilled chicken topped with fresh avocado, tomatoes, and melted mozzarella. Marinade for 30 minutes keeps the flavor vivid while the grill finishes each breast with a quick melt under the lid.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. Marinate the chicken in olive oil, minced garlic, Italian seasoning, salt, and pepper for 30 minutes.
  2. Let the marinated chicken sit at room temperature for 10 minutes before grilling to help it cook evenly.
Grill and melt the cheese
  1. Preheat the grill to medium-high heat and place the chicken on the grates.
  2. Grill for 6-7 minutes per side until the chicken is cooked through and has clear grill marks.
  3. Top each breast with tomato slices, avocado slices, and shredded mozzarella cheese.
  4. Close the grill lid and cook for 2 minutes until the cheese melts and the toppings warm through.
Finish and serve
  1. Drizzle with balsamic glaze and serve immediately.

Notes

For best results, slice the avocados and tomatoes just before topping so they stay bright and firm on the hot chicken. Refrigerate leftovers in a covered container for up to 3 days; the chicken and toppings can be reheated gently, but avocado is best added fresh if you remake. Freezing is not recommended due to avocado texture. Dietary swap: use low-sodium seasoning or a salt-free Italian blend if you want a reduced-sodium version.