Grilled California Avocado Chicken

A close up of this grilled chicken with tomato, avocado, and basil.

Grilled California Avocado Chicken

Looking for a quick and easy meal that packs a ton of flavor! Try this Grilled California Avocado Chicken that marinates in balsamic vinaigrette and then grilled to perfection! Top it with a thick slice of mozzarella cheese, avocado slices, and juicy tomatoes for a fabulous summertime dinner!

Course Dinner, Main Course

Cuisine American

Keyword california avocado chicken, grilled california chicken, grilled chicken recipe, marinated grilled chicken recipe

Prep Time 10

Cook Time 20

Marinade Time 1

Total Time 1 30

Servings

Calories 692kcal

Author Jessica - Together as Family

Equipment

Ingredients

4 boneless, skinless chicken breasts
1 cup balsamic vinaigrette or marinade
1 package (8 oz) sliced fresh mozzarella cheese
2 large avocados (cored & sliced)
2 large slicing tomatoes sliced
chopped fresh basil
balsamic glaze

Instructions

Place the chicken breasts on a cutting board and cover them with plastic wrap or parchment paper. Use a meat tenderizer/meat pounder to pound the thicken breast into 1-inch thickness.
4 boneless, skinless chicken breasts
Place the pounded chicken breasts into a gallon-size Ziploc bag. Pour in the balsamic vinaigrette/marinade and seal the bag. Allow the chicken to marinate in the fridge for at least 30 minutes or up to 1 hour.
1 cup balsamic vinaigrette or marinade

Ready To Grill

Allow the chicken to sit at room temperature for 10 minutes. Drain and discard the excess marinade from the bag.
Heat your grill, or a grill pan, to medium-high heat and grease with your favorite oil or cooking spray.
Once the grill is hot, cook the chicken breasts for 8-10 minutes per side or until it reaches 165℉ internally.
Remove the chicken from the grill and immediatly place 2-3 slices of fresh mozzarella on each chicken breast. Cover with a piece of foil for a few minutes so the cheese can melt.
1 package (8 oz) sliced fresh mozzarella cheese
Top each chicken breast with slices of avocado and tomato. Garnish with fresh chopped basil and/or balsamic glaze drizzle.
^{* I highly recommend the balsamic glaze. It's easily found by the salad dressings and makes such a big impact on this chicken.}
2 large avocados, 2 large slicing tomatoes, chopped fresh basil, balsamic glaze

Notes

Nutrition Information : This is difficult to calculate on a recipe like this because the balsamic marinade/vinaigrette has most the calories but you also discard most of it after the marinade time. Which makes it difficult to accurately apply the nutrition information. The info listed is for the full 1 cup marinade (which is not all used because you will discard it after the marinade time).

Chicken breasts : If you want to avoid pounding each chicken breast thinner, you could cut each chicken breast in half (horizontally) so you end up with two thinner pieces per chicken breast (so 8 pieces total). This could serve more people if you want to serve thinner pieces of chicken. I actually do this most of the time when I make this recipe because my kids don't like thick pieces of chicken. I serve 6 people so I use 3 larger chicken breasts that I cut in half to make two thinner chicken breast pieces.

Nutrition