Ingredients
Scale
4 boneless, skinless chicken breasts (or thighs)
3 tablespoons olive oil
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 ripe California avocados, sliced
1 cup cherry tomatoes, halved
1 cup shredded mozzarella or Monterey Jack cheese
Chopped cilantro, for garnish
Pomegranate molasses or balsamic vinegar reduction, for drizzling
Diced red onion, for garnish
Instructions
- In a bowl, whisk olive oil, lime juice, garlic, paprika, cumin, salt, and pepper. Add chicken, coat well, and marinate in fridge for 30 min to 4 hours.
- Preheat grill or grill pan to medium-high heat (375-400°F).
- Grill chicken for 6-8 minutes per side until internal temp reaches 165°F. In the last minute, top with cheese and cover to melt.
- Transfer chicken to a platter. Top immediately with avocado slices and cherry tomatoes.
- Garnish with chopped cilantro, diced red onion, and a drizzle of pomegranate molasses or balsamic reduction. Serve hot.
Notes
- Pound chicken to even thickness for uniform cooking.
- Slice avocados just before serving to prevent browning.
- For a dairy-free version, omit cheese or use a plant-based alternative.
- Leftover chicken (without avocado) stores well for up to 3 days.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 425 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 95mg