California Avocado Chicken (Print Version)
Marinated chicken topped with avocado, tomatoes and cheese for a vibrant, summery dish ready in under 30 minutes.
# Ingredients:
→ Chicken & Marinade
01 -
4 boneless, skinless chicken breasts or thighs
02 -
3 tablespoons olive oil
03 -
2 tablespoons fresh lime juice
04 -
2 cloves garlic, minced
05 -
1 teaspoon paprika
06 -
1 teaspoon ground cumin
07 -
½ teaspoon salt
08 -
½ teaspoon black pepper
→ Toppings
09 -
2 California avocados, sliced
10 -
1 cup cherry tomatoes, halved
11 -
1 cup shredded mozzarella or Monterey Jack cheese
12 -
Chopped cilantro (optional)
13 -
Balsamic glaze (optional)
14 -
Diced red onion (optional)
# Steps to Follow:
01 -
In a bowl or zip-top bag, whisk together olive oil, lime juice, garlic, paprika, cumin, salt, and pepper. Add the chicken and coat well. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
02 -
Heat your grill or grill pan to medium-high. Lightly oil the grates to prevent sticking.
03 -
Remove the chicken from the marinade and shake off excess. Grill for 6–7 minutes per side, or until the internal temperature reaches 165°F. Let each side get a proper sear by not flipping frequently.
04 -
Once the chicken is cooked, top with sliced avocado, halved cherry tomatoes, and shredded cheese. Close the grill lid for 1–2 minutes to allow the cheese to melt slightly.
05 -
Transfer the chicken to plates, garnish with fresh cilantro or a drizzle of balsamic glaze as desired, and serve immediately with your favorite sides.
# Additional Notes:
01 -
Marinating the chicken for at least 30 minutes enhances flavor and tenderness.