Description
A simple and flavorful grilled chicken topped with ripe California avocados, cherry tomatoes, and a tangy lime-garlic marinade.
Ingredients
- 4 Chicken breasts, boneless skinless
- 2 California avocados (ripe but firm)
- 1 cup Cherry tomatoes (halved)
- 1 bunch Cilantro (chopped)
- 2 cloves Garlic (minced)
- 2 tbsp Lime juice, fresh
- 1/2 tsp Black pepper
- 1 tsp Paprika
- 1/2 tsp Salt
- 3 tbsp Olive oil
- 1 tsp Cumin, ground
- 1 cup Mozzarella or Monterey Jack cheese (shredded)
Instructions
- Preheat the grill to medium-high heat. Oil the grates to prevent sticking.
- Whisk together olive oil, lime juice, minced garlic, cumin, paprika, black pepper, and salt in a bowl to form the marinade.
- Place the chicken breasts in a shallow dish or zip-top bag. Pour the marinade over the chicken and turn to coat evenly. Let sit at room temperature for 30 minutes, or refrigerate up to 2 hours.
- While the chicken marinates, slice the California avocados, halve the cherry tomatoes, and chop the cilantro. Toss the tomatoes gently with a pinch of salt and a little lime if desired.
- Grill the chicken 6–7 minutes per side, flipping once, until the internal temperature reaches 165°F (74°C). Thicker breasts may need a few extra minutes; thinner ones will cook faster.
- In the last 2–3 minutes of cooking, sprinkle a generous handful of shredded mozzarella or Monterey Jack over each breast. Close the grill lid so the cheese can melt.
- Remove the chicken from the grill and let it rest 3–5 minutes. Top each breast with sliced avocado, cherry tomatoes, and chopped cilantro before serving.
Notes
For lower sodium, reduce the salt to taste. Monterey Jack melts creamier than mozzarella. Try a pinch of onion powder plus extra lime zest for garlic-allergy alternatives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American