Grilled California Avocado Chicken: A Keto Delight You’ll Love
This Grilled California Avocado Chicken is a flavorful keto delight combining juicy chicken, creamy avocados, and fresh tomatoes.
Equipment
- - Grill
- Mixing bowl
Ingredients
For the Chicken
- 4 pieces Chicken Breasts Lean, boneless, skinless
- 2 cloves Garlic Fresh minced
- 1/2 cup Balsamic Vinegar Hero of the marinade
- 2 tablespoons Olive Oil Richness from this oil
- 1 tablespoon Italian Seasoning Mix of herbs
- 1 teaspoon Salt Essential seasoning
- 1 teaspoon Pepper Essential seasoning
For the Toppings
- 8 ounces Fresh Mozzarella Cheese Melts beautifully
- 1 cup Plum or Grape Tomatoes Provides sweetness
- 2 pieces Avocados Select ripe avocados
- 1/4 cup Fresh Basil Brightens the salad
- 2 tablespoons Lemon Juice Adds brightness
- 1 dash Salt Enhances flavors
- 1 dash Pepper Enhances flavors
Instructions
Cooking Steps
- In a large bowl, combine chicken breasts, minced garlic, balsamic vinegar, olive oil, and Italian seasoning. Mix well to ensure each piece is coated. Cover and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor.
- Heat your grill or a heavy-duty skillet over medium-high heat. If using an outdoor grill, reach about 400°F for optimal cooking.
- Grill the marinated chicken for 8-10 minutes on each side, or until the internal temperature reaches 165°F and the outside is caramelized and golden.
- In a medium bowl, gently mix diced avocados, halved tomatoes, chopped basil, olive oil, lemon juice, salt, and pepper. Be careful not to mash the avocados; just combine until all ingredients are evenly coated.
- Once the chicken is cooked to perfection, place it on a platter, top with slices of fresh mozzarella, and spoon the refreshing avocado-tomato salsa over the top. Serve immediately for the best experience.
Notes
For best flavor, use fresh mozzarella cheese and avoid pre-shredded cheese. Cover the salsa while grilling to prevent browning.