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–+ servings

California Chicken

30-MinutesCheesyChickenDinnerDressingGarlicHealthyOvenPrep-AheadStove-TopVegetable
Time :30 minutes
Yield :4 servings
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The Scoop

Grilled chicken... but make it feel like summer vacation!
Juicy balsamic-marinated chicken gets topped with creamy avocado, juicy tomatoes, fresh basil, and melty mozzarella for a dinner that's fresh, colorful, and way more exciting than another plain chicken breast.
It's easy enough for a weeknight, but it definitely looks like you care enough to make something delicious.
Hack it:
Marinate the chicken overnight for even bigger flavor.
Grill the chicken instead of pan-searing for smoky summer vibes.
Swap the fresh mozzarella for provolone, Monterey Jack, or burrata.
Leftovers:
Slice the leftover chicken for wraps or sandwiches. Just add a ton of greens, and lunch is sorted.
Add any leftovers to a creamy risotto with some onions and lots of garlic.
Make a big bowl of orzo salad and top with chopped leftover chicken for protein and flavor. This, in fact, deserves its own recipe.

Ingredients

For the chicken:

  • 4 chicken breasts, boneless and skinless
  • 3 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil

For the avocado-tomato topping:

  • 1 cup plum tomato, cut in half
  • 2 avocados, diced
  • 1/4 cup fresh chopped basil, chopped
  • 1 teaspoon olive oil
  • 1/2 lemon, juiced
  • salt, to taste
  • pepper, to taste
  • 4 slices fresh mozzarella cheese

Directions

  • Combine the chicken, the garlic, the balsamic vinegar, the Italian seasoning, the salt, and the pepper in a large bowl.
  • Stir the chicken mixture until it is thoroughly combined.
  • Cover the chicken mixture, place it in the refrigerator, and allow the chicken to marinate for at least 30 minutes and up to 24 hours.
  • When you're ready to prepare the meal, heat the olive oil in a large skillet over medium-high heat.
  • Cook the marinated chicken until it is cooked through to 165 degrees F, about 8-10 minutes.
  • While the chicken is cooking, in a medium bowl, gently combine the tomato, the diced avocado, the basil, the olive oil, the lemon juice, the salt, and the pepper.
  • Plate the chicken with the mozzarella cheese and the avocado-tomato salsa and serve.
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