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Emma Carter

Grilled California Avocado Chicken

Juicy grilled chicken breasts topped with melted cheese, fresh avocado tomato topping, and lime for an easy summer dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded Monterey Jack or mozzarella cheese
  • 2 California avocados diced
  • 1 cup cherry tomatoes halved
  • 2 tablespoons chopped fresh cilantro

Method
 

Pound the chicken breasts to an even thickness and place them in a shallow dish.
    In a small bowl, whisk together olive oil, lime juice, garlic, paprika, cumin, salt, and black pepper.
      Pour the marinade over the chicken and let sit for at least 20 minutes.
        Preheat the grill to medium-high heat and lightly oil the grates.
          Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
            During the last 2 minutes of cooking, top each chicken breast with shredded cheese and close the grill lid until melted.
              In a separate bowl, gently combine the diced avocados, cherry tomatoes, and cilantro.
                Spoon the avocado mixture over the grilled chicken and serve immediately.

                  Notes

                  Store leftover chicken and avocado topping separately for best texture. If grilling indoors, a grill pan works well too. Slightly firm avocados hold their shape better than overly ripe ones.