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California Grilled Chicken

Grilled chicken topped with fresh avocado, tomatoes, basil, and melted mozzarella for a bright, satisfying meal.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 3/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 boneless skinless chicken breasts
  • 4 slices mozzarella cheese
  • 2 avocados, diced
  • 1 pint cherry or grape tomatoes, quartered
  • 2 tablespoons sliced basil
  • balsamic glaze for drizzling

Instructions

  • In a medium bowl, whisk together 3/4 cup balsamic vinegar, 2 tablespoons honey, 2 tablespoons extra virgin olive oil, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper to make the marinade.
  • Place 4 boneless skinless chicken breasts in a large resealable bag, pour in the marinade, seal, and massage the bag so the chicken is evenly coated. Refrigerate for at least 30 minutes or up to 24 hours.
  • Just before grilling, combine 2 diced avocados and 1 pint quartered cherry or grape tomatoes in a bowl; season with a pinch of salt and pepper and toss gently. Keep chilled until ready to top the chicken.
  • Preheat a grill or grill pan to medium-high and oil the grates if needed.
  • Grill the chicken breasts 6–8 minutes per side, until cooked through (no pink in the center and juices run clear).
  • Top each cooked breast with a slice of mozzarella, cover the grill or close a lid, and cook 1–2 minutes more until the cheese melts.
  • Transfer the chicken to a platter, spoon one quarter of the avocado-tomato mixture onto each breast, sprinkle with 2 tablespoons sliced basil, and finish with a drizzle of balsamic glaze before serving.

Equipment

  • Mixing Bowl
  • Measuring Spoons
  • Measuring cup
  • large resealable bag
  • Grill or Grill Pan
  • Tongs
  • Knife
  • Cutting Board

Notes

  • This can be cooked on a grill pan or outdoor grill.
  • To make balsamic glaze, simmer 2 cups balsamic vinegar with 1/2 cup brown sugar until thickened.
  • Marinate chicken at least 30 minutes for best flavor.
  • Prepare avocado-tomato mixture just before serving to keep avocado fresh.