Grilled California Avocado Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings (5 oz breast with approx. ⅓ cup avocado mixture)
  • ¾ cup balsamic vinegar
  • ¼ cup honey
  • 3 cloves garlic, minced
  • 2 Tbsp extra-virgin olive oil
  • 2 tsp Italian seasoning
  • 6 (5 oz) boneless skinless chicken breasts
  • 6 slices mozzarella cheese
  • 2 avocados, diced
  • 3 roma tomatoes, diced
  • ¼ cup fresh chopped basil
  • ½ tsp salt and pepper
  • balsamic vinegar for drizzling (optional)
  1. Add the balsamic vinegar, honey, garlic, olive oil, and Italian seasoning to a gallon-sized ziplock bag. Seal and mix well to combine. Add the chicken breasts and rotate to coat. Refrigerate for at least 30 minutes or overnight.
  2. Heat grill to 400 degrees F. Grill chicken approximately 6 minutes per side. Remove to a platter and top each with a slice of mozzarella. Allow chicken to rest for 5 minutes.
  3. In a medium bowl, toss together the avocado, tomato, basil. Sprinkle with salt and pepper and toss once more. Top chicken with avocado mixture and drizzle with additional balsamic vinegar, if desired.
Recipe from The Recipe Critic
Nutrition Information
Serving size: 5 oz chicken breast with ⅓ cup avocado mixture Calories: 253 Fat: 12.0 Carbohydrates: 10.8 Sugar: 6 Sodium: 487 Fiber: 3.8 Protein: 29.0 Cholesterol: 69
Recipe by Prevention RD at