Grilled California Avocado Chicken

Name: Grilled California Avocado Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: ¼ cup balsamic vinegar or vinaigrette; 2 tablespoons honey; 2 tablespoons olive oil; 1 teaspoon garlic, minced; 2 teaspoons Italian seasoning; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 4 boneless, skinless chicken breasts; 4 slices fresh mozzarella cheese (or Swiss, provolone); 2 ripe avocados, diced; 1 cup cherry or grape tomatoes, halved; 2 tablespoons fresh basil, chopped; Juice of ½ lemon or lime; Salt and pepper, to taste; Optional: balsamic glaze for drizzling

Author: rodrigo Stone

Published: July 30, 2025

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Imagine a warm summer evening, the grill sending smoky tendrils through the air as friends and family gather around the backyard table. This Grilled California Avocado Chicken brings together that quintessential California sunshine in every bite—grilled chicken breasts bathed in a honey‑garlic balsamic marinade, topped with fresh mozzarella, creamy avocado, juicy tomatoes, and fragrant basil.

Inspired by a Caprese‑style twist on traditional grilled chicken, this dish came together as a celebration of fresh, local produce and effortless flavor—a modern take on California cuisine that’s light, vibrant, and perfect for seafood‑watching sunset dinners or festive weekend cookouts.

Why You’ll Love It

Bold, balanced flavors: sweet honey, tangy balsamic, garlic, and herbs
Creamy meets fresh: ripe avocado melds with tangy tomato and melting mozzarella
Quick and easy prep: minimal effort, maximum impact
Healthy yet indulgent: protein-rich chicken with heart‑healthy fats from avocado
Visually stunning: a plate that looks as good as it tastes

Ingredients

For the Chicken Marinade (serves 4)

¼ cup balsamic vinegar or vinaigrette
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon garlic, minced
2 teaspoons Italian seasoning (or blend of dried basil, parsley, oregano)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts

For the Topping

4 slices fresh mozzarella cheese (or Swiss, provolone)
2 ripe avocados, diced
1 cup cherry or grape tomatoes, halved (or diced roma tomatoes)
2 tablespoons fresh basil, chopped
Juice of ½ lemon or lime
Salt and pepper, to taste
Optional: balsamic glaze for drizzling

Step-by-Step Directions

1. Marinate the Chicken

In a mixing bowl (or resealable bag), whisk together balsamic vinegar, honey, olive oil, garlic, Italian seasoning, salt, and pepper. Add the chicken breasts and toss or seal and massage until coated. Refrigerate for at least 30 minutes, up to 24 hours for deeper flavor.

2. Prepare the Avocado Tomato Topping

While the chicken is marinating (or just before grilling), combine diced avocado, halved tomatoes, basil, lemon (or lime) juice, salt, and pepper in a bowl. Gently toss and refrigerate until ready to use. Cover loosely with plastic wrap to prevent browning.

3. Grill the Chicken

Preheat your outdoor grill or grill pan over medium-high heat. Grill the chicken for about 6–8 minutes per side, or until it reaches an internal temperature of 165°F (74°C) and the juices run clear.

4. Add Mozzarella & Melt

Once the chicken is nearly cooked, place one slice of mozzarella atop each breast. Close the grill lid or cover with foil for 1–2 minutes until the cheese melts and becomes gooey.

5. Assemble & Serve

Transfer chicken to a serving platter. Spoon generous portions of the avocado‑tomato topping over each breast. Sprinkle with additional basil, and drizzle with balsamic glaze if desired. Serve immediately while everything is warm and fresh.

Chef’s Tips & Variations

Tenderize the chicken before marinating by pounding to 1-inch thickness or slicing horizontally—this ensures even cooking.
Store-bought balsamic vinaigrette works well in a pinch for the marinade: it’s flavorful and convenient.
If you don’t have mozzarella, Swiss or provolone slices can be great—though fresh mozzarella is ideal.
For a little heat, add red pepper flakes to the marinade or topping.
Oven or grill pan methods also work well if outdoor grilling isn’t available. Bake at 350°F (175°C) for about 45 minutes, then add cheese topping under broiler for a minute.

Pairing & Serving Suggestions

This grilled California avocado chicken is flexible and pairs beautifully with:

Cilantro lime rice, quinoa, or sliced baguette to soak up juices
A crisp green salad with light vinaigrette
Grilled vegetables: zucchini, asparagus, corn on the cob
Tropical fruit salsa, fruit salad, or light sorbet for dessert

For gatherings, serve with tortilla chips and guacamole—your guests can snack while you plate the main course.

Storage & Reheating

Store leftover grilled chicken separately from the avocado topping in airtight containers. Chicken stays fresh for 3–4 days in the fridge. Avocado tomato mixture is best eaten within 1 day to prevent browning.
To reheat, gently warm the chicken on the stove or in the oven, then top with fresh avocado‑tomato topping and a sprinkle of basil.

Nutrition Highlights

High in protein (chicken) and healthy fats (avocado)
Low‑carb friendly: net carbs can be around 5 g per serving (minus fiber if using keto adaptation)
Rich in vitamins and antioxidants from tomatoes and basil
Balanced meal with both indulgent pizzazz and nourishing ingredients

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Include keywords like Grilled California Avocado Chicken, honey garlic balsamic chicken, healthy grilled chicken recipe
Use alt text for images, such as “grilled chicken breast with avocado tomato salsa”
Encourage readers: “If you make this, leave a comment below! Share your twist or favorite summer side pairing.”

Recipe Summary

Step	What to Do
1	Whisk together marinade and marinate chicken for 30 min–24 hours
2	Prepare avocado‑tomato topping with basil and lemon/lime juice
3	Grill chicken 6–8 min per side until cooked through
4	Top chicken with mozzarella and cover to melt cheese
5	Plate, add topping, garnish with basil and optional balsamic glaze