Grilled Chicken with Avocado and Cherry Tomatoes
A light and protein-forward grilled chicken dish topped with creamy avocado and bright cherry tomatoes, perfect for a quick weeknight dinner.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 ripe avocados, sliced
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 limes, juiced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Whisk lime juice, olive oil, minced garlic, chili powder, salt, and pepper to make a marinade.
- Submerge chicken breasts in the marinade and refrigerate for at least 30 minutes.
- Preheat your grill to medium-high heat for direct grilling.
- Grill each breast about 6 to 7 minutes per side, checking for a 165°F internal temperature.
- Let the chicken rest briefly so juices redistribute before slicing.
- Top with sliced avocado, halved cherry tomatoes, and a sprinkle of cilantro for contrast.
Notes
For a milder kick, reduce the chili powder to 1/2 teaspoon. Store leftovers in separate airtight containers for up to 3 to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg