Description
A protein-rich dish combining marinated chicken breasts with ripe California avocados, grilled to perfection. Balanced with lime-cumin marinade, melted cheese, and cherry tomatoes for a fresh, high-protein meal.
Ingredients
4 chicken breasts
3 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon ground cumin
Salt and black pepper to taste
4 ripe California avocados
8 cherry tomatoes (halved)
1/2 cup shredded cheddar or mozzarella cheese
4 tablespoons chopped fresh cilantro
1 tablespoon honey (optional, for drizzle)
Instructions
In a bowl, whisk olive oil, lime juice, cumin, salt, and pepper to create the marinade.
Add chicken breasts to the marinade and mix until fully coated. Refrigerate for 40 minutes.
Preheat grill to high heat (approximately 450°F/230°C).
Grill chicken breasts for 6-7 minutes per side, until cooked through and forming a golden crust.
During the last 2 minutes of grilling, place avocados cut-side down on the grill to warm.
Assemble chicken on plates, top with grilled avocados, cherry tomatoes, melted cheese, and cilantro.
Optional: Drizzle with honey before serving.
Notes
Use a meat thermometer to ensure chicken reaches 165°F (74°C). For non-dairy alternative, substitute cheese with shredded jackfruit or nutritional yeast.
Avocados should be firm but slightly soft for optimal grilling texture.
Marinade can be double-batched for larger quantities.
- Prep Time: 40
- Cook Time: 15
- Category: Poulet Faciles pour le Dîner
- Method: Grilling
- Cuisine: Californian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 6g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 105mg