Description
Imagine a warm summer evening, the grill sending smoky tendrils through the air as friends and family gather around the backyard table. This grilled chicken recipe brings together California sunshine in every bite—grilled chicken breasts marinated in honey-garlic balsamic, topped with fresh mozzarella, creamy avocado, juicy tomatoes, and fragrant basil.
Ingredients
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¼ cup balsamic vinegar or vinaigrette
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2 tablespoons honey
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2 tablespoons olive oil
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1 teaspoon garlic, minced
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2 teaspoons Italian seasoning
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½ teaspoon salt
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¼ teaspoon freshly ground black pepper
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4 boneless, skinless chicken breasts
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4 slices fresh mozzarella cheese (or Swiss, provolone)
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2 ripe avocados, diced
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1 cup cherry or grape tomatoes, halved
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2 tablespoons fresh basil, chopped
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Juice of ½ lemon or lime
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Salt and pepper, to taste
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Optional: balsamic glaze for drizzling
Instructions
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In a bowl, whisk together balsamic vinegar, honey, olive oil, garlic, Italian seasoning, salt, and pepper. Add chicken breasts and marinate for 30 minutes to 24 hours in the refrigerator.
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In a separate bowl, combine diced avocado, halved tomatoes, basil, lemon or lime juice, salt, and pepper. Gently toss and refrigerate until ready to use.
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Preheat grill or grill pan to medium-high heat. Grill chicken for 6–8 minutes on each side, or until the internal temperature reaches 165°F (74°C).
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Place a slice of mozzarella on each chicken breast and cover for 1–2 minutes until cheese is melted.
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Transfer chicken to a platter, spoon avocado-tomato mixture on top, garnish with basil, and drizzle with balsamic glaze if desired. Serve immediately.
Notes
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Pound chicken to even thickness for consistent cooking.
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Use store-bought balsamic vinaigrette if short on time.
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Swiss or provolone cheese can substitute mozzarella.
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Add red pepper flakes to marinade or topping for extra heat.
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Can be baked at 350°F (175°C) for 45 minutes if grilling isn’t an option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes