Too hot to turn on the oven? This Grilled California Avocado Chicken is for you.
It is a fresh, bright, and filling meal. Your family will love the creamy avocado and melted cheese. It delivers high-protein goodness without any of the stress.
Why You’ll Love This Recipe
This recipe is a total lifesaver on busy summer nights. It takes less than 30 minutes from start to finish. You get a restaurant-quality meal right in your own backyard.
The balsamic marinade keeps the chicken incredibly tender. Fresh California avocados add a rich, buttery texture. It is the perfect balance of light and satisfying for a healthy reset.
Simple Method
Cooking this dish is very straightforward and beginner-friendly. You just marinate, grill, and top with fresh ingredients. Even if you are new to grilling, you can do this.
The quick 10-minute marinade does all the hard work. Using a grill pan works great if you stay indoors. You will feel like a pro chef in no time.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Use fresh, ripe avocados for the best flavor and texture.
- 4 boneless skinless chicken breasts (6 oz each)
- 1/4 cup balsamic vinaigrette marinade
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 4 slices fresh mozzarella cheese
- 2 large California avocados, pitted and sliced
- 2 tablespoons fresh basil, chiffonade
- 1 tablespoon balsamic glaze
Step-by-Step Directions
- In a large bowl, combine the chicken breasts with balsamic vinaigrette, oregano, garlic powder, salt, and pepper. Marinate for at least 10 minutes.
- Preheat an outdoor grill or indoor grill pan to medium-high heat (approximately 400°F).
- Place chicken on the grill and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F.
- During the final 60 seconds of grilling, place one slice of mozzarella cheese on each chicken breast and cover the grill to melt.
- Remove the chicken from the heat and let rest for 3 to 5 minutes to retain juices.
- Top each chicken breast with several slices of fresh California avocado.
- Drizzle with balsamic glaze and garnish with fresh basil before serving.
Best Ways to Enjoy It
Serve this chicken while it is still warm and the cheese is gooey. It looks beautiful on a large white platter. Pair it with a light quinoa salad or grilled corn.
A crisp green salad with lemon dressing works perfectly too. Set the table outside and enjoy the summer sunset. This meal makes any weeknight feel like a special occasion.
How to Store Leftovers
Store leftover chicken in an airtight container in the fridge. It stays fresh for up to three days. Wait to add fresh avocado until you are ready to eat.
Reheat the chicken gently in a skillet or microwave. Squeeze a little lime juice on leftover avocado to prevent browning. This makes a fantastic cold topper for lunch salads the next day.
Recipe Tips for Best Results
- Don’t skip the resting time to keep the chicken juicy.
- Avoid moving the chicken too much to get those perfect grill marks.
- Use a meat thermometer to ensure the chicken is safely cooked.
- Select avocados that yield slightly to gentle pressure.
- Bring the chicken to room temperature before grilling for even cooking.
- Swap the glaze for fresh lemon juice if you prefer extra tang.
- Make the marinade the night before to save more time.
Easy Flavor Ideas
- Add a pinch of red pepper flakes for a spicy kick.
- Use pepper jack cheese instead of mozzarella for more heat.
- Top with a fresh fruit salsa during peak peach season.
- Switch to turkey breasts for a leaner protein alternative.
Common Questions
Can I make this without an outdoor grill?
Yes, an indoor grill pan or a large skillet works perfectly. Just ensure the pan is hot before adding the chicken.
How do I keep the avocado from turning brown?
Only slice the avocado right before you serve the dish. A quick squeeze of lime or lemon juice also helps.
I hope this fresh chicken dish brings a little sunshine to your dinner table tonight. It is proof that healthy eating can be both simple and delicious.
— Katie Wood
Ingredients
- 4 boneless skinless chicken breasts (6 oz each)
- 1/4 cup balsamic vinaigrette marinade
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 4 slices fresh mozzarella cheese
- 2 large California avocados, pitted and sliced
- 2 tablespoons fresh basil, chiffonade
- 1 tablespoon balsamic glaze
Instructions
- In a large bowl, combine the chicken breasts with balsamic vinaigrette, oregano, garlic powder, salt, and pepper. Marinate for at least 10 minutes.
- Preheat an outdoor grill or indoor grill pan to medium-high heat (approximately 400°F).
- Place chicken on the grill and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F.
- During the final 60 seconds of grilling, place one slice of mozzarella cheese on each chicken breast and cover the grill to melt.
- Remove the chicken from the heat and let rest for 3 to 5 minutes to retain juices.
- Top each chicken breast with several slices of fresh California avocado.
- Drizzle with balsamic glaze and garnish with fresh basil before serving.
