California Grilled Chicken with Avocado

Hey,
I’m Jessica, and this is one of my go-to summer meals. Actually, I make it year-round because it’s that good. The chicken is juicy and flavorful. The avocado is creamy and rich. And the tomato adds just enough brightness to pull it all together. It’s easy to make, uses fresh ingredients, and tastes like something you’d order at a nice café.

My husband asks for this all the time. So do my kids, minus the tomato because they’re picky. I usually make extra because the leftovers are great for lunch the next day.

Let me show you how I make it.

Ingredients (Serves 4)

For the chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• Juice of 1 lemon

For the toppings:

• 1 large ripe avocado, sliced
• 2 medium tomatoes, sliced
• 4 slices of mozzarella or provolone cheese
• Fresh basil or parsley (optional, but nice)

Step-by-Step Instructions

1. Prep the Chicken

Start by flattening the chicken so each piece is the same thickness. I place them between two sheets of parchment paper and gently pound with a rolling pin. This helps the chicken cook evenly and stay juicy.

In a bowl, mix olive oil, garlic powder, onion powder, paprika, salt, pepper, and lemon juice. Add the chicken and toss it so it’s well coated.

Let it sit for at least 15 minutes. If you have time, leave it in the fridge for an hour or more. The longer it rests, the more flavor you get.

Quick tip: You can prep this part the night before and keep it covered in the fridge.

2. Cook the Chicken

Heat your grill or a large pan over medium-high heat. Add a bit of oil so nothing sticks.

Place the chicken on the hot surface and leave it alone for 6 to 7 minutes. Flip it once and cook the other side for the same time. Check the thickest part with a meat thermometer. It should be 165°F.

Once cooked, move the chicken to a plate and let it rest for 5 minutes.

Pro tip: Don’t rush the resting time. It helps keep the chicken juicy.

3. Add Cheese and Toppings

While the chicken is still warm, place a slice of cheese on each piece. It’ll start to melt right away. Top with tomato slices, avocado, and a sprinkle of chopped herbs if you’re using them.

That’s it. You’re done.

How to Serve It

You can serve this with just about anything. My go-to sides are roasted potatoes, brown rice, or a big green salad. If I’m keeping it light, I’ll plate the chicken on top of a bed of arugula with a drizzle of balsamic glaze.

My husband likes it with garlic bread. My kids like it with fries. And I’ve turned it into sandwiches more than once when we had leftovers.

Nutrition (Per Serving)

• Calories: ~430
• Protein: 39g
• Carbs: 9g
• Fat: 26g
• Fiber: 5g
• Sodium: ~470mg

These numbers can change based on what kind of cheese you use or how big your avocados are.

FAQs

Can I use chicken thighs instead of breasts?
Yes, they work great. Just cook a little longer and make sure they’re fully done.

Is it okay to bake the chicken instead of grilling it?
Totally. Bake at 400°F for 20–25 minutes, then broil for a couple of minutes to melt the cheese.

Can I meal prep this?
Yes. Cook the chicken ahead, slice it, and store it in the fridge. Just add avocado and tomato fresh when you’re ready to eat.

Is there a dairy-free version?
Skip the cheese or use a dairy-free brand. The avocado adds creaminess, so it still tastes good without cheese.

Can I make this into a sandwich?
Yes! Put it on a toasted bun or inside a wrap. Add lettuce or extra sauce if you want.

Why This Works

This is one of those meals that looks and tastes good but doesn’t take much time. It’s fresh, quick, and filling. You get protein, healthy fat, and a pop of flavor from the lemon and tomato.

It’s the kind of food that feels a little special, but you don’t need to fuss over it. And it’s easy to change up. Add bacon. Use grilled peaches instead of tomato. Try goat cheese instead of mozzarella. You can make it your own.

Final Thoughts

This grilled chicken with avocado is something I come back to again and again. It’s reliable, healthy, and always gets good reactions at the table. If you need a recipe you can count on, this is it.

If you try it, let me know how it turned out. Leave a comment or tag me @easyyummyrecipe. I’d love to see your version.

Take care,
–Jessica