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Grilled California Avocado Chicken

Grilled California avocado chicken with a simple 30-minute olive oil garlic marinade and a quick lid-steam to melt mozzarella. Juicy grilled breasts are topped with sliced avocado, tomatoes, and a balsamic glaze drizzle for a fresh West Coast-style finish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 chicken breasts
  • 2 tbsp olive oil
  • 2 garlic, minced
  • 1 tsp Italian seasoning
  • 0.5 tsp salt and pepper Use to taste.
Toppings
  • 2 ripe avocados, sliced
  • 2 tomatoes, sliced
  • 1 cup mozzarella cheese, shredded
  • 0.25 cup balsamic glaze for drizzling Add to taste.

Equipment

  • 1 grill

Method
 

Marinate
  1. In a bowl, combine olive oil, minced garlic, Italian seasoning, salt, and pepper, then coat the chicken breasts evenly. Marinate for 30 minutes at room temperature while the grill heats.
Grill the chicken
  1. Preheat the grill to medium-high heat and lightly oil the grates. Grill the chicken for 6-7 minutes per side, until grill-marked and cooked through.
Melt the mozzarella and finish
  1. After flipping and cooking, top each chicken breast with tomato slices, avocado slices, and shredded mozzarella. Close the grill lid and cook for 2 minutes until the cheese melts.
Serve
  1. Transfer to plates and drizzle with balsamic glaze. Serve immediately while the toppings are warm.

Notes

Pro tip: slice avocados and tomatoes right before grilling so they stay fresh and juicy on top. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently (covered) to avoid drying the chicken. Freezing is not recommended because avocado texture softens after thawing. Dietary swap: use dairy-free mozzarella to keep it dairy-free while still melting on the hot chicken.