Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 ripe avocados (halved and pitted)
- 1/4 cup olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 2 cloves garlic (minced)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper (to taste)
- 1/4 cup fresh cilantro (chopped, for garnish)
- 1/2 cup cherry tomatoes (halved, for topping)
- 1/4 cup red onion (finely chopped, for topping)
Instructions
Step 1: Marinate the Chicken
- In a bowl, whisk together olive oil, lime juice, minced garlic, cumin, paprika, salt, and pepper.
- Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s well coated. Marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
Step 2: Preheat the Grill
- Preheat your grill to medium-high heat (about 375°F–400°F).
Step 3: Grill the Chicken
- Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6–7 minutes on each side or until fully cooked (internal temperature should reach 165°F).
Step 4: Grill the Avocados
- During the last few minutes of grilling the chicken, place the avocado halves cut-side down on the grill. Grill for about 2–3 minutes until grill marks appear.
Step 5: Assemble the Dish
- Place the grilled chicken on a serving platter. Top each piece with grilled avocado halves, cherry tomatoes, red onion, and chopped cilantro.
- Prep Time: 15
- Cook Time: 25