When it comes to summer meals dinner healthy and satisfying, nothing beats a juicy piece of grilled chicken topped with creamy avocado and vine-ripened tomatoes. This Grilled California Avocado Chicken is my go-to when the Texas sun is blazing and I want something fresh, hearty, and downright delicious. Whether you’re feeding your family on a busy weeknight or showing off at a backyard get-together, this recipe’s got your back.

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Why You’ll Love This Grilled California Avocado Chicken

This isn’t just another grilled chicken recipe—it’s a celebration of everything we love about summer. It’s high protein, low carb, dairy free (if you skip the cheese), and packed with bright flavors. Bonus? It’s one of those Healthy Dinner Recipes For Weight Losing Loss that actually tastes like something you’d crave again and again.

Let me tell you, I’ve made this on days when the heat index was over 100°F, and somehow, this dish still managed to cool us off. It’s light but filling, healthy but indulgent, and quick enough that you’re not sweating over the stove all evening.

Ingredients (and Why They Work)

Balsamic vinegar – The base of a tangy-sweet marinade that tenderizes and flavors the chicken.
Honey – Balances out the acidity in the vinegar with a touch of natural sweetness.
Garlic – Because no great grilled dish ever skipped it.
Olive oil – Helps seal in moisture and adds richness.
Italian seasoning – A simple mix that brings herby goodness.
Salt & Pepper – Essential seasonings to bring everything to life.
Boneless skinless chicken breasts – Lean, high-protein, and ideal for grilling.
Mozzarella cheese – Optional, but oh-so-melty and dreamy when added on top.
Avocados – The California star! Creamy, rich, and full of healthy fats.
Roma tomatoes – Juicy and fresh; feel free to sub in any ripe tomato.
Fresh basil – Brings a garden-fresh flavor pop.
Balsamic glaze (optional) – A drizzle of this takes the dish over the top.

Note: Full ingredient list with measurements is available in the recipe card below.

How to Make Grilled California Avocado Chicken

Marinate the Chicken: In a medium bowl, whisk together balsamic vinegar, honey, garlic, olive oil, Italian seasoning, salt, and pepper. Coat the chicken breasts thoroughly and let them marinate for at least 30 minutes. You can even prep this in the morning for extra flavor.
Prep the Avocado Topping: While the chicken’s getting flavorful, toss together diced avocado, chopped tomatoes, fresh basil, and a pinch of salt and pepper. Set it aside (and try not to eat it all with chips while you wait).
Grill to Perfection: Fire up your grill to medium-high. Grill the marinated chicken breasts for about 6 minutes per side, or until the internal temp hits 165°F. Just before removing from the grill, lay a slice of mozzarella on each breast and let it melt into delicious gooeyness.
Assemble and Serve: Plate the chicken, top generously with the avocado-tomato-basil mixture, and if you’re feeling fancy, drizzle a bit more balsamic vinegar or glaze on top.

Quick Cooking Tips

Hot day meals? Keep this one in your rotation. You can even cook it on an indoor grill pan if it’s raining—or if, like me, you just don’t want to wrangle mosquitos.
Not a fan of mozzarella? Leave it off for a dairy-free option. Or swap in dairy-free cheese if you’d like.
Chicken thighs work too if you prefer dark meat—just adjust cooking time as needed.

A Little Backstory…

The first time I made this, it was for a casual Friday dinner with my husband after one of our dog walks turned into a marathon thanks to a runaway squirrel. We were sweaty, starving, and too tired to mess with anything complicated. This dish came together fast, didn’t heat up the house, and had us licking our plates. Since then, it’s been a favorite on my list of Summer Grilled Chicken Recipes.

FAQs

Can I substitute something else for avocado? Sure! While avocado is the star, grilled peaches or even mango can be delicious swaps if you’re feeling tropical.

How do I store leftovers? Keep the chicken and avocado topping separate. Store both in airtight containers in the fridge for up to 3 days. Reheat the chicken gently and top it fresh.

Can I meal prep this for the week? Absolutely. Just keep the toppings fresh and add them right before serving. It’s one of those High Protein Chicken Breast Recipes that holds up great.

Dinner That Delivers—Every Time

If you’re looking for Summer Dinner Recipes High Protein style that feel special without a ton of work, this Grilled California Avocado Chicken should be at the top of your list. It’s got that magic combo: fresh, flavorful, and filling without feeling heavy. And let’s be honest—it makes you feel like you’ve got your life together, even if the laundry’s still waiting.

So fire up that grill, pour yourself a glass of something cold, and enjoy a little taste of summer on a plate. You’ve earned it.

Grilled California Avocado Chicken: A Summer Dinner That Hits All the Right Notes

Author: Nova
Total Time: 25 minutes
Yield: 4 servings 1x

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Description

Juicy grilled chicken breasts marinated in a sweet balsamic glaze, topped with creamy avocado, ripe tomatoes, and fresh basil. This Grilled California Avocado Chicken is the ultimate summer meal—healthy, high protein, and absolutely delicious.

Ingredients

Scale

3/4 cup balsamic vinegar – for a tangy marinade base

1/4 cup honey – adds natural sweetness

3 cloves garlic, minced – for bold flavor

2 tablespoons olive oil – helps the marinade coat the chicken

2 teaspoons Italian seasoning – adds herby depth

1/2 teaspoon salt – enhances flavor

1/4 teaspoon pepper – a touch of spice

4 boneless skinless chicken breasts – lean protein

4 slices mozzarella cheese – optional, for creamy meltiness

2 avocados, diced – creamy and rich topping

3 Roma tomatoes, diced – fresh and juicy

1/4 cup fresh chopped basil – adds freshness

Salt and pepper – to taste

Optional balsamic vinegar for drizzling – adds extra zing

Instructions

1. In a medium bowl, whisk together the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, salt, and pepper.

2. Add the chicken breasts to the marinade and coat well. Let sit for 30 minutes.

3. In the meantime, combine the diced avocado, tomatoes, chopped basil, salt, and pepper in a bowl. Set aside.

4. Heat grill to medium-high. Grill chicken for about 6 minutes per side, or until internal temp reaches 165°F.

5. Top each chicken breast with a slice of mozzarella cheese and let it melt slightly on the grill.

6. Remove from grill and plate. Spoon the avocado-tomato-basil mixture on top of each chicken breast.

7. Drizzle with additional balsamic vinegar if desired and serve immediately.

Notes

You can skip the cheese to make this dairy-free.

For a tropical twist, try swapping avocado with grilled peaches or mango.

Leftovers keep best if you store the chicken and avocado mixture separately.

Delicious served over mixed greens or alongside grilled veggies.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with topping
Calories: 410
Sugar: 8g
Sodium: 460mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 5g
Protein: 40g
Cholesterol: 90mg

Keywords: Grilled California Avocado Chicken, Summer Grilled Chicken Recipes, Healthy Dinner Recipes For Weight Losing Loss, Low Carb Dairy Free Recipes, High Protein Chicken Breast Recipes