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An extreme close-up of a perfectly grilled chicken breast, featuring prominent dark char marks, topped with thick slices of grilled avocado and halved blistered cherry tomatoes. (Grilled California Avocado Chicken)

Grilled California Avocado Chicken: A Feast for the Eyes

This Grilled California Avocado Chicken features perfectly charred chicken, creamy grilled avocado, blistered tomatoes, fresh mozzarella, and a tangy balsamic glaze. A stunningly delicious and healthy meal ready in under 40 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Californian
Calories: 550
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts (about 8 oz / 225g each)
  • 1 tbsp olive oil (15ml) Plus more for tomatoes
  • 1 tsp kosher salt (5g)
  • 1/2 tsp cracked black pepper (2.5g)
  • 1 large ripe but firm avocado, halved and pitted
  • 1 pint cherry tomatoes (about 10 oz / 280g)
  • 4 oz fresh mozzarella cheese (113g), sliced
  • 2 tbsp balsamic glaze (30ml)
  • 2 tbsp finely chopped fresh parsley (8g) For garnish

Equipment

  • 1 Grill or Grill Pan
  • 1 Tongs

Method
 

  1. Pat the chicken breasts dry and rub with 1 tbsp (15ml) olive oil. Season generously with kosher salt and cracked black pepper. In a separate bowl, toss cherry tomatoes with a light drizzle of olive oil.
  2. Preheat grill to medium-high (400-450°F / 200-230°C). Grill chicken for 5-7 minutes per side, until prominent char marks form and internal temperature reaches 165°F (74°C). Remove from grill and let rest.
  3. Place avocado halves cut-side down on the grill for 2-3 minutes until lightly charred. Grill cherry tomatoes for 4-5 minutes until skins blister and pop.
  4. Slice the rested chicken if desired, or leave whole. Scoop out the grilled avocado, slice, and arrange on top of the chicken. Add the halved blistered tomatoes and rounds of fresh mozzarella.
  5. Drizzle the dish generously with balsamic glaze. Garnish with finely chopped fresh parsley and an extra pinch of cracked black pepper. Serve immediately.

Notes

Don't Press the Chicken: Avoid pressing down on the chicken as it cooks to keep it juicy.
Choose the Right Avocado: Use a ripe but firm avocado to ensure it holds its shape on the grill.
Let it Rest: Always rest your chicken for 5-10 minutes before slicing to retain its juices.
Homemade Glaze: Easily make your own balsamic glaze by simmering 1/2 cup (120ml) of balsamic vinegar until it's reduced by half.