Grilled Avocado Chicken

Grilled Avocado Chicken pairs charred, lime-marinated chicken with creamy avocado and halved cherry tomatoes for a simple, protein-forward meal that cooks quickly on a hot grill.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American, Grilled

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

For the marinade and chicken

2 pieces boneless, skinless chicken breasts Pat dry before marinating.
3 tablespoons olive oil Use for the marinade.
2 limes juiced Fresh limes recommended for brighter flavor.
2 cloves garlic, minced Adds flavor to the marinade.
1 teaspoon chili powder Adjust to taste.
Salt and pepper to taste Season the marinade.

For serving

2 pieces ripe avocados, sliced Choose avocados that give slightly to gentle pressure.
1 cup cherry tomatoes, halved Adds acidity and burst of juice.
Fresh cilantro for garnish For added fragrance.

Method

Preparation

Whisk together lime juice, olive oil, minced garlic, chili powder, salt, and pepper to make a marinade.
Submerge the chicken breasts in the marinade and refrigerate for at least 30 minutes.
Preheat your grill to medium-high heat for direct grilling.
Grill each chicken breast for about 6 to 7 minutes per side, checking for a safe internal temperature of 165°F.
Let the chicken rest briefly to allow juices to redistribute before slicing.

Plating

Slice the rested chicken against the grain and stack the slices slightly overlapping on a plate.
Arrange avocado slices alongside the chicken to keep texture separate.
Scatter halved cherry tomatoes around the chicken and serve with cilantro sprigs.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 5gSodium: 500mgFiber: 8gSugar: 2g

Notes

Store cooled chicken in an airtight container in the refrigerator for up to 4 days. Avocado slices should be kept separate when refrigerating. For freezing, place fully cooled breasts in a freezer bag and freeze for up to 3 months.

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