California Avocado Chicken
Tender marinated chicken topped with fresh avocado-tomato salsa and melted mozzarella.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts
- 2-3 cloves garlic minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices fresh mozzarella cheese
- 1 cup plum or grape tomatoes halved
- 2 avocados diced
- 1/4 cup fresh basil chopped
- 1 teaspoon olive oil for salsa
- 1/2 lemon lemon juice of
- dash salt and pepper
Instructions
- In a large bowl combine the chicken breasts, minced garlic, 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; stir to coat the chicken. Cover and refrigerate to marinate for at least 30 minutes or up to 24 hours.
- While the chicken marinates or just before cooking, make the avocado-tomato salsa: in a medium bowl add the halved tomatoes, diced avocados, chopped basil, 1 teaspoon olive oil, juice of 1/2 lemon, and a dash of salt and pepper; gently stir to combine and cover until ready to use.
- Heat a large heavy-duty skillet or grill pan over medium-high heat until hot.
- Add the marinated chicken and cook 8–10 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Top each cooked chicken breast with a slice of fresh mozzarella; allow the cheese to melt slightly in the pan for 1–2 minutes.
- Spoon the avocado-tomato salsa over the melted mozzarella on each chicken breast and serve immediately.
Equipment
- Mixing Bowls
- Large skillet or grill pan
Notes
- Use any small tomato variety you prefer.
- Marinate at least 30 minutes for better flavor.
- Do not overmix the salsa to avoid mashing the avocado.
- Adjust salt and pepper to taste.
- Serve immediately after adding salsa to keep avocado fresh.