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Grilled California Avocado Chicken

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Tender grilled chicken marinated in a honey‑garlic balsamic sauce, topped with melty mozzarella, fresh avocado, tomato, and basil—a vibrant California‑style entrée.

Ingredients

Scale
  • ¾ cup balsamic vinegar
  • ¼ cup honey
  • 2 Tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 boneless skinless chicken breasts
  • 4 slices fresh mozzarella cheese
  • 2 avocados, diced
  • 3 roma (or cherry) tomatoes, diced
  • ¼ cup fresh basil, chopped
  • Optional: balsamic glaze or extra balsamic vinegar for drizzling

Instructions

  1. In a medium bowl, whisk balsamic vinegar, honey, olive oil, garlic, Italian seasoning, salt, and pepper.
  2. Place chicken in a resealable bag or shallow dish; pour marinade over and refrigerate 30 minutes (or up to 24 hours).
  3. Heat grill (or grill pan) to medium‑high. Grill chicken about 6–8 min per side until 165°F internal temperature.
  4. During the last minute of cooking, top each breast with a slice of mozzarella; cover grill to melt cheese.
  5. Meanwhile, combine diced avocados, tomatoes, and basil; season with salt and pepper.
  6. Transfer cooked chicken to a platter; spoon avocado‑tomato mixture over each breast.
  7. Drizzle with balsamic glaze or extra vinegar as desired and serve immediately.

Notes

  • Marinate up to 24 hours for deeper flavor.
  • Toss avocado mixture just before serving to retain freshness.
  • Use cherry tomatoes and store‑bought balsamic glaze for convenience.
  • Leftovers: store chicken and avocado topping separately in fridge for up to 3 days.
  • Optionally substitute mozzarella with pepper jack or provolone.

Nutrition

Keywords: grilled chicken,avocado,California chicken,Caprese,summer dinner,honey balsamic marinade

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