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Grilled California Avocado Chicken

Grilled California avocado chicken with tender, juicy breasts marinated in olive oil, garlic, and Italian seasoning, then finished with melted mozzarella. Topped with fresh avocado and sliced tomatoes and finished with a balsamic glaze for a West Coast vibe.
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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
  

Grilled California Avocado Chicken
  • 4 chicken breasts about 1/2 in thick for even grilling
  • 2 tbsp olive oil for the marinade
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 2 avocados ripe, sliced
  • 2 tomatoes sliced
  • 1 cup mozzarella cheese shredded
  • 0.5 cup balsamic glaze for drizzling

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. In a bowl, combine olive oil, minced garlic, Italian seasoning, salt, and pepper, then coat the chicken breasts evenly. Cover and marinate for 30 minutes in the refrigerator so the flavors penetrate.
Grill and finish
  1. Preheat the grill to medium-high heat and place the chicken breasts on the grate. Grill for 6-7 minutes per side until grill marks appear and the chicken is cooked through.
  2. Top each breast with tomato slices, then layer on avocado slices and shredded mozzarella. Close the grill lid and cook for 2 minutes until the cheese melts and turns glossy.
  3. Remove the chicken and drizzle with balsamic glaze to finish. Serve immediately while the mozzarella is melted.

Notes

For best slicing and melting, use ripe avocados but firm tomatoes and shred mozzarella right before topping. Refrigerate leftovers in an airtight container for up to 3 days; the chicken can be frozen up to 2 months (freeze without adding avocado). For a dairy-light option, replace mozzarella with part-skim mozzarella or a meltable plant-based cheese blend.