Description
A fresh and flavorful grilled chicken recipe topped with creamy California avocado, juicy cherry tomatoes, melted Monterey Jack cheese, and a zesty lime finish. Perfect for warm evenings, family dinners, or weekend cookouts.
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- 2 ripe California avocados, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil for topping
- 1 tablespoon lime juice for topping
Instructions
- Pound the chicken breasts slightly so they cook evenly.
- In a large bowl, combine olive oil, lime juice, garlic powder, smoked paprika, onion powder, salt, and black pepper.
- Coat the chicken thoroughly in the marinade and let it rest for at least 30 minutes.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.
- During the final minute of grilling, sprinkle Monterey Jack cheese over each chicken breast and close the lid until melted.
- In a small bowl, gently toss avocado slices, cherry tomatoes, cilantro, olive oil, and lime juice.
- Top each grilled chicken breast with the avocado mixture.
- Serve immediately while warm and fresh.
Notes
- For extra spice, add sliced jalapeños or chipotle sauce.
- Mozzarella or pepper jack cheese can be used instead of Monterey Jack.
- Serve with cilantro lime rice, salad, grilled vegetables, or roasted potatoes.
- Store leftover chicken separately from avocado topping for best freshness.
- The grilled chicken freezes well for up to 2 months.
Nutrition
- Serving Size: 1 chicken breast with topping
- Calories: 520
- Sugar: 3g
- Sodium: 760mg
- Fat: 31g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 135mg
