Ingredients
Scale
- For the Chicken & Marinade:
- 4 boneless skinless chicken breasts (or thighs)
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- For the Toppings:
- 2 California avocados, sliced
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella or Monterey Jack cheese
- Optional: chopped cilantro, balsamic glaze, diced red onion
Instructions
- Marinate the Chicken: In a bowl or zip-top bag, whisk together olive oil, lime juice, garlic, paprika, cumin, salt, and pepper. Add chicken and coat well. Refrigerate for at least 30 minutes, up to 4 hours.
- Preheat the Grill: Heat grill (or grill pan) to medium-high. Lightly oil grates.
- Grill the Chicken: Remove chicken from marinade, shake off excess. Grill 6–7 minutes per side or until internal temp reaches 165°F. Don’t flip too often.
- Add Toppings: Top chicken with avocado slices, halved cherry tomatoes, and shredded cheese. Close grill lid for 1–2 minutes to slightly melt the cheese.
- Serve: Transfer to plates, garnish with cilantro or balsamic glaze. Serve immediately.
Notes
- You can substitute thighs for breasts depending on preference.
- Pairs great with grilled corn, rice, or a light salad.
- Use pepper jack cheese for a spicier version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American