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Grilled California Avocado Chicken

Grilled California avocado chicken features juicy grilled chicken breasts topped with ripe avocado slices, melted Monterey jack, crispy bacon, and pico de gallo. The method gives dark, defined grill marks and a melty cheese finish during the last minutes on the grill.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and toppings
  • 4 boneless skinless chicken breasts Pound to an even thickness so they cook at the same rate.
  • 2 ripe avocados Slice right before topping so they stay bright and firm.
  • 8 strips bacon Cook until crispy; reserve the rendered fat only if you want extra flavor.
  • 4 slices Monterey jack cheese Place one slice on each breast during the final minutes to melt.
  • 1 cup pico de gallo Spoon on right after grilling for a fresh, juicy finish.
  • 2 tbsp olive oil Use to help seasoning stick and prevent sticking on the grill.
  • 1 tsp garlic powder Seasoning for quick, even flavor.
  • 1 tsp smoked paprika Adds smoky color and mild heat.
  • 0.5 tsp salt Add to taste; start with a light pinch on each side.
  • 0.5 tsp black pepper Add to taste; freshly ground is best.
  • 0.5 cilantro Chop and garnish just before serving.
  • 1 lime Squeeze fresh juice over the finished chicken.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Season and grill the chicken
  1. Pound the chicken breasts to an even thickness, then brush both sides with olive oil.
  2. Season with garlic powder, smoked paprika, salt, and black pepper, coating evenly over the surface.
  3. Grill over medium-high heat for 6–7 minutes per side until cooked through and grill marks are visible.
  4. During the last 2 minutes, place a slice of Monterey jack on each chicken breast and close the grill lid to melt.
Top and serve
  1. Remove the chicken from the grill and top each breast with sliced avocado and two strips of bacon.
  2. Spoon pico de gallo over the top right away, then garnish with fresh cilantro and a squeeze of lime and serve immediately.

Notes

Pro tip: Aim for an even chicken thickness before grilling—this keeps the center juicy while the outside gets dark, defined grill marks. Refrigerate leftovers in an airtight container up to 3 days; reheat gently so the avocado holds up (add fresh lime after reheating). Freezing is not recommended because avocado and pico de gallo lose texture when thawed. For a lower-fat option, use turkey bacon or reduce the cheese to 1 slice per breast.