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
- Optional: chopped cilantro, balsamic glaze, diced red onion
Instructions
- In a bowl or zip-top bag, whisk together olive oil, lime juice, garlic, paprika, cumin, salt, and pepper. Add chicken and coat well. Refrigerate 30 minutes to 4 hours.
- Preheat grill or grill pan to medium-high; lightly oil grates.
- Remove chicken from marinade, shake off excess. Grill 6–7 minutes per side until internal temperature reaches 165°F. Avoid frequent flipping for a nice sear.
- Top cooked chicken with sliced avocado, halved cherry tomatoes, and shredded cheese. Close grill lid 1–2 minutes to melt cheese.
- Transfer to plates, garnish with cilantro or balsamic glaze if desired. Serve immediately.
Notes
- Marinate chicken for more flavor up to 4 hours.
- Optional toppings: chopped cilantro, diced red onion, balsamic glaze.
- Serve with favorite sides for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grill
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 425
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 110 mg