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Grilled California Avocado Chicken topped with sliced avocado, cherry tomatoes, and fresh herbs on a plate

Grilled California Avocado Chicken

Emily Wilson
Grilled California Avocado Chicken is a fresh, low carb dinner made with juicy marinated chicken breasts topped with creamy avocado, cherry tomatoes, and melted cheese. Packed with protein and healthy fats, this recipe is perfect for summer grilling, keto meal plans, and healthy BBQ gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinate Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 pieces
Calories 420 kcal

Equipment

  • Outdoor Grill
  • Mixing bowl
  • Tongs
  • Meat thermometer

Ingredients
  

Chicken and Marinade

  • 4 pieces boneless skinless chicken breasts about 6 ounces each
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper

Toppings

  • 2 whole California avocados sliced
  • 1 cup cherry tomatoes halved
  • 1 cup mozzarella or Monterey Jack cheese shredded

Instructions
 

  • 1. Marinate the chicken: In a mixing bowl, whisk together olive oil, lime juice, garlic, paprika, cumin, salt, and pepper. Add the chicken breasts and coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  • 2. Preheat the grill: Heat the grill to medium high, about 400°F. Clean and lightly oil the grates to prevent sticking.
  • 3. Grill the chicken: Remove chicken from marinade and allow excess to drip off. Grill for 6 to 7 minutes per side, flipping once, until internal temperature reaches 165°F.
  • 4. Add toppings: Reduce heat slightly. Top each chicken breast with sliced avocado, cherry tomatoes, and shredded cheese. Close the grill lid for 1 to 2 minutes until the cheese begins to melt.
  • 5. Rest and serve: Remove from the grill and let rest for 5 minutes before serving. Garnish with fresh cilantro or red onion if desired.

Notes

For a paleo version, omit the cheese and add extra avocado or fresh tomato salsa. For clean keto, use full fat cheese and confirm spices contain no added sugar. Store leftovers without avocado in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts:
•Calories: 420 kcal 
•Carbohydrates: 8 g 
•Protein: 38 g 
•Total Fat: 28 g 
•Saturated Fat: 8 g 
•Cholesterol: 110 mg 
•Sodium: 520 mg 
•Potassium: 900 mg 
•Fiber: 4 g 
•Sugar: 2 g 
•Vitamin A: 850 IU 
•Vitamin C: 18 mg 
•Calcium: 220 mg 
•Iron: 2 mg