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Grilled California Avocado Chicken

Grilled California Avocado Chicken

Juicy grilled chicken breasts topped with creamy avocado slices, melted cheese, and fresh pico de gallo. A low carb, flavor-packed dinner ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp lime juice freshly squeezed
  • 2 garlic cloves minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 ripe avocados sliced
  • 1/2 cup pico de gallo or diced tomato
  • 4 slices Monterey Jack cheese or pepper jack
  • 1 handful fresh cilantro optional, for garnish

Equipment

  • Grill or grill pan
  • Meat thermometer
  • Mixing bowl

Method
 

  1. Whisk olive oil, lime juice, garlic, cumin, paprika, onion powder, salt, and pepper in a bowl.
  2. Add chicken, coat well, cover, and refrigerate for at least 30 minutes.
  3. Preheat grill to medium-high heat and oil the grates lightly.
  4. Grill chicken for 6 to 7 minutes per side without pressing down.
  5. Place a cheese slice on each breast during the last 2 minutes and close the lid to melt.
  6. Rest for 5 minutes, then top with avocado slices and pico de gallo. Garnish with cilantro if using.

Notes

  • Pound chicken to even thickness before marinating for uniform cooking.
  • Always rest chicken before cutting to retain juices.
  • Store avocado and chicken separately if keeping leftovers.