California Grilled Chicken
Ingredients
- ¾ cup balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 boneless skinless chicken breasts
- 4 slices mozzarella cheese
- 2 avocados (diced)
- 1 pint cherry or grape tomatoes (quartered)
- 2 tablespoons sliced basil
- balsamic glaze (for drizzling)
Instructions
- 1
Whisk
- 2
In a medium bowl, whisk the balsamic vinegar, honey, olive oil, Italian seasoning, garlic powder, salt, and pepper.
- 3
Marinate
- 4
Place the chicken breasts in a large zip top bag and pour the marinade over the top. Seal the bag and massage the bag until all the chicken is coated in the sauce. Refrigerate for at least 30 minutes and up to 24 hours.
30 min - 5
Combine
- 6
While the chicken marinates and just before grilling, combine the avocado and cherry tomatoes in a bowl. Season with a pinch of salt and pepper and toss to combine. Refrigerate until ready to use.
- 7
Grill
- 8
Preheat your grill to medium-high heat. Oil the grates as needed. Grill the chicken until cooked through, about 6-8 minutes per side. Top each breast with a slice of mozzarella, cover and cook until melted, about 1-2 minutes
8 min - 9
Top
- 10
Transfer the chicken to a serving platter and top each breast with ¼ of the avocado tomato mixture, basil, and a drizzle of balsamic glaze. Serve immediately.
Nutrition
Per serving (based on 4 servings)
