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 California avocados, sliced
1 cup cherry tomatoes, halved
1 cup shredded mozzarella or Monterey Jack cheese
chopped cilantro, for garnish
reduced fruit glaze, 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, cover, and marinate in fridge for 30 min to 4 hours.
- Preheat grill to medium-high heat (about 400°F/200°C). Clean and oil the grates.
- Grill chicken for 6-8 minutes per side, until internal temperature reaches 165°F (74°C).
- In the last minute, sprinkle cheese over each piece and close lid to melt.
- Let chicken rest 5 minutes. Top with avocado slices, tomatoes, red onion, cilantro, and a drizzle of reduced fruit glaze. Serve immediately.
Notes
- Pound chicken breasts to an even thickness for uniform cooking.
- Do not marinate in the lime juice mixture for more than 4-6 hours to avoid mushy texture.
- Slice avocados just before serving to prevent browning.
- For a dairy-free version, omit cheese or use a plant-based alternative.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Main Course
- Method: Grilled
- Cuisine: American
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 425 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 38g