Description
Juicy grilled chicken paired with creamy California avocado and bright cherry tomatoes, perfect for warm evenings.
Ingredients
- 4 chicken breasts, boneless and skinless
- 2 California avocados, ripe but firm
- 1 cup cherry tomatoes, halved
- 1 bunch cilantro, chopped
- 2 cloves garlic, minced
- 2 tbsp fresh lime juice
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp salt
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 cup shredded mozzarella or Monterey Jack cheese
Instructions
- Heat your grill to medium-high and brush the grates with oil.
- In a bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, paprika, black pepper, and salt to make the marinade.
- Pour the marinade over the chicken in a shallow dish or zip-top bag, turning to coat evenly. Marinate at room temperature for 30 minutes or refrigerate for up to 2 hours.
- While the chicken marinates, slice the avocados, halve the cherry tomatoes, and chop the cilantro. Toss tomatoes with a pinch of salt and lime, if desired.
- Place the chicken on the grill and cook for about 6–7 minutes per side until reaching an internal temperature of 165°F (74°C). Thicker breasts may need extra time.
- During the last 2–3 minutes of grilling, sprinkle cheese over each breast and close the grill lid to melt.
- Remove chicken from the grill and let rest for 3–5 minutes before topping with sliced avocado, tomatoes, and cilantro.
Notes
Use Greek yogurt or a dairy-free cheese for a lactose-free version. Lemon can be used instead of lime in a pinch.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: California