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Grilled California Avocado Chicken

Balsamic-marinated grilled chicken topped with melted mozzarella, fresh avocado, sun-dried tomatoes, and a balsamic glaze drizzle for a fresh, high-protein dinner ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, California
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts pounded to even thickness
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp garlic powder
  • 0.5 tsp dried oregano
  • salt and black pepper to taste
  • 2 large avocados firm-ripe, sliced or diced
  • 4 slices fresh mozzarella cheese
  • 0.25 cup sun-dried tomatoes chopped
  • 1 tbsp balsamic glaze for drizzling
  • fresh basil leaves for garnish

Equipment

  • Outdoor grill or grill pan
  • Meat mallet or rolling pin
  • Instant-read meat thermometer

Method
 

  1. Pound the chicken breasts to an even thickness of about 3/4 inch. Combine olive oil, balsamic vinegar, garlic powder, oregano, salt, and pepper. Add the chicken, coat well, and marinate for at least 20 minutes or up to 4 hours refrigerated.
  2. Heat an outdoor grill or grill pan over medium-high heat. Lightly oil the surface.
  3. Remove the chicken from the marinade and shake off any excess. Grill for 6 to 7 minutes per side without moving, until the internal temperature reaches 165 degrees F.
  4. During the last 2 minutes of cooking, place a slice of mozzarella on each breast. Cover the grill or pan with a lid to melt the cheese.
  5. Transfer the chicken to a serving plate. Top each breast with sliced avocado and chopped sun-dried tomatoes.
  6. Drizzle balsamic glaze over each piece and garnish with fresh basil. Serve immediately.

Notes

Storage: Store grilled chicken in an airtight container for up to 4 days. Always slice avocado fresh just before serving; it does not store well once cut.
Avocado tip: Toss sliced avocado in lemon or lime juice before plating to prevent browning, especially when serving to guests.
Pounding tip: Pound chicken to even thickness before grilling to ensure consistent cooking and prevent dry edges.
No grill: Use a cast-iron skillet over high heat or an air fryer at 375 F for 12 to 15 minutes.
Tomato swap: Fresh halved cherry tomatoes can replace sun-dried for a brighter, lighter topping.