Name: Grilled California Avocado Chicken – Juicy Chicken Recipes You'll Crave
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 boneless skinless chicken breasts; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; 2 tablespoons olive oil; 1 cup shredded mozzarella cheese; 1 avocado, sliced; 1 cup cherry tomatoes, halved; 1/4 cup balsamic glaze; Fresh chopped cilantro or basil (optional, for garnish)

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This grilled California avocado chicken is a weeknight win I keep coming back to. Juicy grilled chicken topped with creamy avocado slices, sweet balsamic glaze, fresh tomato, and gooey melted mozzarella? Sign me up every time. I’ve made this dish more times than I can count, and not once have I regretted it. It’s the kind of recipe that makes you feel like you’re sitting on a patio in Southern California with the sun warming your shoulders. And hey, it only takes about 30 minutes. If you love easy grilled chicken recipes, or just need new ideas for recipes with grilled chicken, this one’s a keeper. It checks all the boxes: protein-packed, full of color, big flavor, and easy cleanup. This isn’t your basic recipe with grilled chicken. It’s a flavor-packed favorite that beats any recipe chicken dish I’ve had in restaurants — even those trying to mimic a K F C chicken recipe vibe but with way more freshness.

1) Key Takeaways
2) Easy Grilled California Avocado Chicken Recipe
3) Ingredients for Grilled California Avocado Chicken
4) How to Make Grilled California Avocado Chicken
5) Tips for Making Grilled California Avocado Chicken
6) Making Grilled California Avocado Chicken Ahead of Time
7) Storing Leftover Grilled California Avocado Chicken
8) Try these Main Course recipes next!
9) Grilled California Avocado Chicken
10) Nutrition

1) Key Takeaways

Quick and flavorful grilled chicken topped with avocado and tomatoes.
Uses simple pantry spices and fresh toppings for big flavor.
Melts mozzarella over grilled chicken for a creamy bite.
Perfect balance of healthy fats and protein in one dish.

2) Easy Grilled California Avocado Chicken Recipe

This grilled California avocado chicken feels like a warm breeze on a sunny patio. It’s fresh. It’s juicy. And yeah, I might’ve made it three times last week. The grilled chicken stays tender with a short marinade, and once it’s off the grill, it gets dressed up with creamy avocado, tangy balsamic, and just enough melted mozzarella to make your taste buds pay attention.

If you’ve ever stared at chicken breasts and thought, “Meh,” this will fix that. Chicken recipes like this are why I never run out of dinner ideas. It’s filling but not heavy, fresh but not fussy, and loaded with ingredients that actually taste like summer.

I love recipes with grilled chicken that don’t need a hundred ingredients. You season it right, top it well, and let it shine. This recipe with grilled chicken will make you want to grill even on a Tuesday. Yes, I said Tuesday.

3) Ingredients for Grilled California Avocado Chicken

Boneless Skinless Chicken Breasts – I use four of them, medium-sized. They grill quickly and evenly, especially if you pound them a little thinner. They soak up the spices so well and cook up juicy every time.

Paprika – Just a teaspoon adds color and a hint of smoky sweetness. It’s a simple spice, but it really works magic here. I don’t skip it.

Garlic Powder – Half a teaspoon wakes things up a bit. It’s that subtle background flavor that makes you wonder why this chicken tastes better than usual.

Onion Powder – Another half teaspoon, because garlic needs its buddy. Together they make the base seasoning punchy without overpowering the toppings.

Salt and Pepper – Season both sides like you mean it. This is your first and last chance to make that chicken taste seasoned all the way through.

Olive Oil – Just two tablespoons, enough to coat the chicken and help the seasonings stick. It also keeps the chicken from drying out on the grill.

Shredded Mozzarella Cheese – A cup of this melts like a dream over hot grilled chicken. It adds that gooey layer that holds the toppings together.

Avocado – One ripe avocado, sliced. I wait until the very end to slice it so it stays bright and buttery. It cools down the heat from the grill beautifully.

Cherry Tomatoes – A cup of them, halved. They burst with a pop of sweet acidity that balances the creamy cheese and avocado.

Balsamic Glaze – A quarter cup goes a long way. This thick, tangy drizzle ties the whole dish together. It’s the secret ingredient that feels like cheating.

Fresh Chopped Herbs – Cilantro or basil work well. I scatter them on top at the end for a final burst of freshness. Not required, but nice.

4) How to Make Grilled California Avocado Chicken

Step 1. Preheat the grill to medium-high. I like to brush the grates with oil or spray them with cooking spray so the chicken doesn’t stick.

Step 2. Flatten the chicken breasts a bit so they’re even. Rub them with olive oil and coat both sides with paprika, garlic powder, onion powder, salt, and pepper.

Step 3. Place the chicken on the grill. Cook each side for about 6 or 7 minutes. Use a meat thermometer and pull the chicken once it hits 165°F.

Step 4. In the final two minutes of grilling, sprinkle the mozzarella cheese over each piece. Close the grill lid so the cheese gets all melty and wonderful.

Step 5. Once off the grill, lay sliced avocado and halved cherry tomatoes on each chicken breast. Do it while the cheese is still warm so it holds everything in place.

Step 6. Drizzle balsamic glaze over the top. Add a handful of chopped cilantro or basil if you like that sort of thing (I do).

Step 7. Serve right away. This is the kind of meal that needs nothing on the side but maybe a chair and a glass of something cold.

5) Tips for Making Grilled California Avocado Chicken

Use a meat thermometer. It saves the guesswork. I’ve overcooked enough chicken in my life to learn that 165°F is the sweet spot. Any more, and things get dry. Not good.

Don’t skip the glaze. Balsamic glaze might sound like a grocery store splurge, but trust me, it makes recipes chicken lovers rave about. It’s tangy and thick and makes everything look fancier.

Play with the cheese. If mozzarella isn’t your thing, provolone melts nicely too. I’ve even used a little gouda once when I ran out of mozzarella. Still good. Really good.

6) Making Grilled California Avocado Chicken Ahead of Time

Chicken recipes like this one are forgiving. You can grill the chicken ahead of time and store it in the fridge for two days. I like to keep the toppings separate until I’m ready to eat.

Once the chicken is cool, I pack it in a container with a tight lid. Tomatoes and avocado go into their own little bowls, and I slice the avocado fresh. That way, nothing gets mushy.

If you’re packing this up for lunch, drizzle the balsamic right before you eat. You’ll get that sweet, rich flavor without soggy toppings. It works great for meal prep or a casual dinner for friends.

7) Storing Leftover Grilled California Avocado Chicken

Leftovers? Store them in an airtight container in the fridge. The chicken holds up well for two to three days. I usually keep the toppings separate to keep them fresh.

Avocado doesn’t love the fridge. I add a new slice or two before reheating, and everything tastes just like it did the first time. That creamy bite on warm chicken is hard to beat.

If the balsamic glaze thickens in the fridge, a quick stir or a tiny bit of warm water thins it out. Just a drizzle brings everything back to life. Easy, right?

8) Try these Main Course recipes next!

9) Grilled California Avocado Chicken