Description

Juicy lime-marinated chicken breasts come off the grill with bold char marks, then get topped with creamy avocado slices, juicy cherry tomatoes, melty mozzarella, and a drizzle of balsamic glaze. This stunning low-carb, gluten-free dinner takes just 30 minutes and impresses every single time.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 6 oz each), pounded to ¾-inch thickness
3 tbsp olive oil
3 tbsp fresh lime juice (about 2 limes)
3 cloves garlic, minced
1 tsp smoked paprika
½ tsp ground cumin
¾ tsp kosher salt
¼ tsp black pepper
2 ripe but firm avocados, sliced
1 cup cherry tomatoes, halved
4 slices fresh mozzarella cheese
¼ cup fresh basil, chopped
Balsamic glaze, for drizzling

Cook Mode Prevent your screen from going dark

Instructions

1. Whisk together olive oil, lime juice, garlic, smoked paprika, cumin, salt, and pepper in a bowl or zip-top bag. Add chicken breasts and turn to coat completely. Refrigerate at least 30 minutes, up to 4 hours.

2. Heat your outdoor grill to medium-high (400–425°F). Oil the grates using a folded paper towel dipped in oil held with tongs.

3. Remove chicken from marinade and shake off excess. Place on grill and cook 6–7 minutes per side without moving — this builds proper caramelization and grill marks. Chicken finishes when the internal temperature reaches 165°F on an instant-read thermometer.

4. In the final minute of grilling, lay one slice of mozzarella on each breast and close the grill lid to melt. Remove from grill and rest 5 minutes on a cutting board.

5. Arrange avocado slices and halved cherry tomatoes over each chicken breast. Scatter fresh basil on top and drizzle balsamic glaze over everything. Serve immediately.

Notes

MARINADE TIMING: 30 minutes gives great flavor. Beyond 4 hours, the lime acid starts to break down the chicken’s texture — set a timer.

RIPE AVOCADO CHECK: Press gently near the stem. It should yield slightly without feeling mushy. Slice avocado right before serving to prevent browning.

GRILL PAN OPTION: Heat a cast-iron grill pan over medium-high until very hot. Cook exactly as you would outdoors for great char marks indoors.

OVEN METHOD: Bake marinated chicken at 425°F for 20–22 minutes. Add cheese in the last 3 minutes and broil 1 minute to melt.

PROTEIN SWAPS: Boneless chicken thighs stay juicier on the grill — cook 5–6 min per side to 165°F.

BALSAMIC GLAZE: Find pre-made balsamic glaze near the salad dressings. It adds major flavor with zero extra work.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course, Grilling
Method: Grilling
Cuisine: American, California

Nutrition

Serving Size: 1 chicken breast with toppings
Calories: 430
Sugar: 4g
Sodium: 560mg
Fat: 28g
Saturated Fat: 7g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 5g
Protein: 38g
Cholesterol: 110mg