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Grilled California Avocado Chicken

California chicken gets a West Coast makeover with grilled breasts marinated in garlic and Italian seasoning, then topped with sliced avocado, tomatoes, and melted mozzarella. Finish with a balsamic glaze drizzle for bright, tangy flavor right off the grill.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: California
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 chicken breasts
  • 2 tbsp olive oil for marinating
  • 2 garlic minced
  • 1 tsp Italian seasoning
  • 1 salt and pepper seasoning
Toppings
  • 2 avocados ripe, sliced
  • 2 tomatoes ripe, sliced
  • 1 cup mozzarella cheese shredded
  • 1 balsamic glaze for drizzling

Equipment

  • 1 grill

Method
 

Marinate the chicken
  1. In a bowl, coat the chicken breasts with olive oil, minced garlic, Italian seasoning, salt, and pepper, then cover and refrigerate for 30 minutes.
  2. While the chicken marinates, slice the avocados and tomatoes so they’re ready for topping after grilling.
Grill and melt the cheese
  1. Preheat the grill to medium-high heat, then place the chicken on the grates and grill for 6-7 minutes per side.
  2. Top each grilled breast with tomato slices, avocado slices, and shredded mozzarella, then close the grill lid for 2 minutes until the cheese melts.
Finish and serve
  1. Drizzle balsamic glaze over the chicken and serve immediately.

Notes

For the best melt, add the mozzarella right after flipping and keep the lid closed for the full 2 minutes so the cheese sets without drying out the chicken. Refrigerate leftovers in a sealed container for up to 3 days; freezer: no (avocado texture softens). For a lower-carb option, keep toppings the same and skip any bread/side components when serving—this stays naturally gluten-free.