Grilled California Avocado Chicken
Discover the Grilled California Avocado Chicken – a keto-friendly dish bursting with flavor and freshness.
Equipment
- - Grill
- - Mixing bowl
- - Cutting board
- - Knife
Ingredients
For the Chicken
- 4 pieces Boneless Skinless Chicken Breasts Chicken thighs can be used for more flavor.
- 2-3 cloves Garlic, minced Fresh garlic is preferred for the best flavor.
- 2 tablespoons Balsamic Vinegar Use sparingly due to carb content.
- 2 tablespoons Olive Oil Can substitute with avocado oil.
- 1 tablespoon Italian Seasoning Dried oregano and basil can substitute.
- 0.5 teaspoon Salt Adjust according to taste.
- 0.25 teaspoon Pepper Adjust according to taste.
For the Salsa
- 4 slices Fresh Mozzarella Any melting cheese works as well.
- 1 cup Plum or Grape Tomatoes, halved Other tomato varieties can also be used.
- 2 pieces Avocados, diced Choose ripe avocados for best taste.
- 0.25 cup Fresh Basil, chopped Parsley can be used as an alternative.
- 0.5 pieces Juice of Lemon Lime juice can be switched for variety.
- 1 dash Salt Adjust based on preference.
- 1 dash Pepper Adjust based on preference.
Instructions
Preparation
- In a large bowl, combine the boneless skinless chicken breasts, minced garlic, balsamic vinegar, olive oil, Italian seasoning, salt, and pepper. Mix until well-coated, cover, and refrigerate for 30 minutes to 24 hours.
- In a separate bowl, gently combine the diced avocados, halved tomatoes, chopped basil, olive oil, lemon juice, and a dash of salt and pepper. Cover and set aside.
- Preheat your grill pan or skillet to medium-high heat. Grill the marinated chicken for about 8-10 minutes per side, or until it reaches an internal temperature of 165°F.
- Once grilled, top each chicken breast with slices of fresh mozzarella and a generous scoop of the avocado tomato salsa. Serve immediately.
Notes
Garnish with extra fresh basil for a pop of color and flavor. Store leftover chicken in an airtight container in the refrigerator for up to 3 days.