Go Back

Grilled California Avocado Chicken

California chicken gets a West Coast upgrade with grilled chicken breasts marinated for 30 minutes and topped with sliced avocado, tomato, and melty mozzarella. Juicy, flavorful, and finished with a balsamic glaze drizzle for a fresh, avocado-forward bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: California
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 chicken breasts
  • 2 tbsp olive oil
  • 2 garlic, minced
  • 1 tsp Italian seasoning
  • 0.5 Salt and pepper Use to taste.
Toppings
  • 2 avocados, sliced Use ripe avocados.
  • 2 tomatoes, sliced Use fresh tomatoes.
  • 1 cup mozzarella cheese, shredded
  • 0.25 Balsamic glaze For drizzling; amount to taste.

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. In a bowl, coat the chicken breasts with olive oil, minced garlic, Italian seasoning, salt, and pepper. Cover and marinate for 30 minutes.
Grill
  1. Preheat the grill over medium-high heat. Grill the chicken for 6-7 minutes per side until cooked through, turning only once for even charring.
Melt the cheese
  1. Top each grilled chicken breast with tomato slices, avocado slices, and shredded mozzarella. Close the grill lid for 2 minutes until the cheese melts.
Finish
  1. Drizzle with balsamic glaze and serve immediately. Slice or plate so the melted cheese and fresh toppings stay on top.

Notes

Pro tip: let the chicken sit at room temperature while the grill heats for more even cooking. Refrigerate leftovers in an airtight container up to 3 days; reheat gently so avocado stays fresh. Freezing is not recommended because avocado and mozzarella texture can suffer. For a dairy-light option, use part-skim mozzarella or a plant-based mozzarella that melts well.