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Grilled California Avocado Chicken

Grilled California avocado chicken with juicy, medium-high grilled breasts topped with fresh avocado, tomato, and melted mozzarella. Marinated for 30 minutes, then finished with a quick grill-lid melt and a balsamic glaze drizzle.
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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: 650
Ingredients Method Notes

Ingredients
  

Chicken breasts
  • 4 chicken breasts
Olive oil marinade
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1 tsp Italian seasoning
  • 1 salt and pepper
Toppings
  • 2 ripe avocados
  • 2 tomatoes
  • 1 cup mozzarella cheese
  • 1 balsamic glaze

Method
 

Marinate the chicken
  1. Marinate the chicken in olive oil, garlic, Italian seasoning, salt, and pepper for 30 minutes, covering the bowl so the seasoning clings to the surface.
Grill and melt the cheese
  1. Grill the chicken over medium-high heat for 6-7 minutes per side, turning once until grill marks show and the centers are cooked through.
  2. Top each breast with tomato slices, avocado slices, and shredded mozzarella right after grilling, so the toppings sit on the hot surface.
  3. Close the grill lid for 2 minutes until the cheese melts, watching for a glossy, fully melted top.
Finish and serve
  1. Drizzle with balsamic glaze and serve immediately for a bright, tangy finish.

Notes

For best results, slice the avocado and tomatoes right before topping so they stay fresh and not watery. Refrigerate leftovers in a covered container for up to 3 days; for best texture, reheat gently and add a small fresh drizzle of balsamic glaze after warming. Freezing is not recommended because avocado and mozzarella can lose texture. Dietary swap: use low-sodium seasoning or a salt-free Italian seasoning to reduce sodium without changing the grilling method.