Description
A bright and quick dish featuring grilled chicken breasts topped with creamy California avocados and cherry tomatoes, perfect for a satisfying weeknight meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 ripe avocados (Hass preferred)
- 1 cup cherry tomatoes, halved
- Juice of 2 limes (about 2–3 tablespoons), plus extra wedges to serve
- 2 tablespoons olive oil (or avocado oil)
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Mix the marinade: whisk lime juice, olive oil, minced garlic, cumin, salt, and pepper in a medium bowl.
- Marinate the chicken: add chicken breasts to the marinade and turn to coat. Cover and refrigerate for at least 30 minutes, up to 2 hours.
- Pat dry: remove chicken from the marinade and pat dry with paper towels.
- Preheat grill to medium-high heat (about 400–450°F) and lightly oil the grates.
- Grill the chicken on medium-high heat for 6–7 minutes per side, until a digital thermometer reads 165°F at the thickest point.
- Prep toppings while chicken cooks: slice avocados, halve tomatoes, and toss tomatoes with a pinch of salt and an extra squeeze of lime.
- Remove chicken and let it rest for 5 minutes. Plate each breast, top with avocado slices and cherry tomatoes, sprinkle with cilantro, and add a final squeeze of lime.
Notes
Store leftovers in an airtight container within two hours of cooking. For best results, keep the avocado topping separate to reduce browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: California
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg
Keywords: grilled chicken, avocado, summer recipe, easy dinner, healthy meal