This fresh and healthy California Grilled Chicken recipe features honey balsamic marinated chicken breasts topped with mozzarella, avocado, tomatoes, and basil. I love how simple the ingredients are, marinating time is quick, and grilling chicken makes it deliciously juicy. I could eat this avocado chicken for dinner every night of the week, and considering how easy it is to cook, I just might!
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I’m a little bit obsessed with caprese flavors like mozzarella, tomatoes, basil, and balsamic, so this California grilled chicken recipe really hits the spot. I love how fresh and healthy it is, with creamy avocado as the perfect topping for this cheesy honey balsamic chicken.
Ingredients for California Avocado Chicken
- Chicken: Boneless, skinless chicken breasts are best for this recipe, but thighs can be used as well.
- Honey Balsamic Marinade: A combination of balsamic vinegar, honey, olive oil, Italian seasoning, garlic powder, and salt and pepper.
- Mozzarella: Mozzarella works best, but Swiss, provolone, and gruyere make good substitutes.
- Avocado: Fresh, diced avocado adds a creamy topping.
- Cherry Tomatoes: Use cherry or grape tomatoes for the topping.
- Balsamic Glaze: This adds a sweet and tangy finish. Use store-bought or make your own!
- Basil: Garnish with fresh basil to serve.
Make it Easy
When I’m struggling to find ripe avocados at the store, I just grab a container of guacamole for the topping. Chunky guacamole with diced tomatoes is the perfect convenience swap for this California grilled chicken! It also tastes great with a fresh Pico de Gallo instead of just tomatoes.
How to Store and Reheat
Store California chicken in an airtight container in the refrigerator for up to 3 days. I recommend storing the grilled chicken and avocado/tomato salsa separately for best results. The chicken can also be frozen for 3 months, but I don’t recommend freezing the avocado.
Reheat the chicken on the stovetop until warmed through, then top with the avocado and tomato.
Serving Suggestions
Serve grilled California chicken on a bed of white rice, cilantro lime rice, or salad greens for a beautiful healthy meal. Even though this chicken recipe already features plenty of avocado, I love to start with lots of chips and guac, and it’s a great way to use up those ripe avocados. It also pairs well with this Green Goddess salad on the side!
California Grilled Chicken
Ingredients
- ¾ cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 boneless skinless chicken breasts
- 4 slices mozzarella cheese
- 2 avocados diced
- 1 pint cherry or grape tomatoes quartered
- 2 tablespoons sliced basil
- balsamic glaze for drizzling
Instructions
- In a medium bowl, whisk the balsamic vinegar, honey, olive oil, Italian seasoning, garlic powder, salt, and pepper.¾ cup balsamic vinegar, 2 tablespoons honey, 2 tablespoons extra virgin olive oil, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Place the chicken breasts in a large zip top bag and pour the marinade over the top. Seal the bag and massage the bag until all the chicken is coated in the sauce. Refrigerate for at least 30 minutes and up to 24 hours.4 boneless skinless chicken breasts
- While the chicken marinates and just before grilling, combine the avocado and cherry tomatoes in a bowl. Season with a pinch of salt and pepper and toss to combine. Refrigerate until ready to use.2 avocados, 1 pint cherry or grape tomatoes
- Preheat your grill to medium-high heat. Oil the grates as needed. Grill the chicken until cooked through, about 6-8 minutes per side. Top each breast with a slice of mozzarella, cover and cook until melted, about 1-2 minutes4 slices mozzarella cheese
- Transfer the chicken to a serving platter and top each breast with ¼ of the avocado tomato mixture, basil, and a drizzle of balsamic glaze. Serve immediately.2 tablespoons sliced basil, balsamic glaze
Video
Becky’s Tips
- This can be made using a grill pan or outdoor grill.
- To make your own balsamic glaze, combine 2 cups balsamic vinegar and ½ cup brown sugar in a medium saucepan. Simmer for 20 minutes or until the mixture coats the back of a spoon. Cool before using.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Grilled California Chicken Step by Step
Make the Marinade: In a medium bowl, whisk together ¾ cup of balsamic vinegar, 2 tablespoons of honey, 2 tablespoons of extra virgin olive oil, 2 teaspoons of Italian seasoning, 1 teaspoon of garlic powder, ½ teaspoon of salt, and ¼ teaspoon of ground black pepper.
Marinate the Chicken: Place 4 boneless skinless chicken breasts in a large resealable bag, then pour the marinade over the chicken. Seal the bag and massage it until all of the chicken is fully coated in the sauce. Place the bag in the refrigerator to marinate, for at least 30 minutes or up to 24 hours.
Make the Avocado Salsa: While the chicken is marinating (just before grilling), combine 2 diced avocados and 1 pint of cherry tomatoes (cut into quarters) in a bowl. Season with a pinch of salt and pepper and toss to combine. Refrigerate until ready to use.
Grill the Chicken: Preheat your grill to medium-high heat and oil the grates as needed. Grill the marinated chicken until cooked through, about 6-8 minutes per side.
Melt the Cheese: Top each breast with a slice of mozzarella, then cover and cook until melted, about 1-2 minutes.
Finish and Serve: Transfer the chicken to a serving platter, then top each chicken breast with ¼ of the avocado tomato mixture, basil, and a drizzle of balsamic glaze. Serve California grilled chicken immediately, while fresh!
This is delicious! Also very easy to make!