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Now please don’t shoot me for this or revoke my Southern girl status, but who says delicious chicken has to be deep fried? I know, I know, nothing will ever beat the magic that is a crunch fried chicken drum, but hear me out. Take a nice boneless chicken breast, glaze it in balsamic reduction, then top it with fresh mozzarella and an avocado tomato salad. Amazing right? Avocado California chicken is packed with flavor, full of protein and healthy fats, and low carb for those of us cutting back on the bread!
To be quite honest, with my wedding fast approaching, I scowl at any food that has the slightest chance of ensuring my dress doesn’t fit! But that doesn’t mean I want to eat bland chicken and plain brown rice. I want flavor! I want to leave the table satisfied. A balsamic glazed lean chicken breast topped with avocados, full of fiber and healthy fats, is sure to keep me full and satisfied well after meal time. Oh, and the melted cheese doesn’t hurt!
Balsamic Glazed Chicken
Start with 1lb of chicken breast. I usually cut my breast in half lengthwise if they are really thick to ensure even cooking without drying out. Place the breast in a bowl or ziplock bag with 1/2 cup of balsamic vinegar, 1/4 cup of olive oil, 1 tbsp of italian seasoning or dried basil, and salt and pepper to taste. Let the chicken marinade for 10 minutes while you preheat the grill.
Heat a grill grill, grill pan, or saute pan to medium heat. Remove chicken from marinade (reserving the liquid) and place on the grill. Cook on each side for 4-5 minutes or until the internal temperature reaches 165°
While the chicken is cooking, pour the remaining marinade and another ½ cup of balsamic vinegar in a small saucepan over medium low heat. Bring to a simmer and reduce by half, until the vinegar becomes this and syrupy. The reduction should coat the back of a spoon and stay separated when you run a finger through it.
Brush the grilled chicken with the balsamic reduction and top each breast with equal amounts of fresh mozzarella, about 2-3oz per breast. Close the grill lid or cover the saute pan and turn off the heat, allowing the cheese to melt for 3-5 minutes.
Avocado Tomato Salad
Trust me, this balsamic grilled chicken is awesome all alone. Slice it up in a wrap or over a bed of rice and call it a day! But why not kick of the flavor with a juicy, creamy avocado tomato salad. Get those healthy fats in! This salad is super simple:
- 1 medium avocado, pitted and diced
- 2 roma tomatoes, seeded and diced
- 1/4 cup white onion, diced
- 1 tbsp olive oil
- 2 tbsp fresh basil, julienned
- salt and pepper
Mix it all up in a bowl and spoon right over top of the grilled chicken and melty cheese. Top with a drizzle of EVOO and a sprinkle of basil and serve! But honestly if you want to scoop this up on a tortilla chip or warm pita bread, I won’t judge you!
Avocado California chicken is the perfect lunch or dinner to fill you up and cut the cravings. Serve it over a bed of greens or a bowl of cauliflower rice or quinoa. Whether you are cutting carbs or just looking for a lighter option for dinner, this is sure to become your newest go-to.
Want More Low Carb Meal Ideas?
- Chicken Caprese Salad With Avocado
- Chicken Fajita Bowls
- Harvest Salad
- Sheet Pan Cajun Sausage And Vegetables
- Grilled Steak With Chimichurri
Avocado California Chicken
Ingredients
- 1 lb boneless skinless chicken
- 1 cup balsamic vinegar divided
- ¼ cup + 1 tbsp olive oil
- 2 tsp italian seasoning or dried basil
- salt and pepper
- 8 oz fresh mozzarella
- 1 medium avocado
- 2 roma tomatoes seeded
- ¼ cup white onion
- 1 tbsp olive oil
- 2 tbsp basil julienned
Instructions
- In a large bowl or ziplock bag, add chicken, ½ cup balsamic, olive oil, italian seasoning, and salt and pepper to taste.
- Heat a grill or saute pan to medium heat. Remove chicken from marinade (reserving the liquid) and place on the grill. Cook on each side for 4-5 minutes or until the internal temperature reaches 165°
- While the chicken is cooking, pour the remaining marinade and ½ cup of balsamic in a small sauce pot over medium low heat. Bring to a simmer and reduce by half, until the vinegar becomes this and syrupy.
- Brush the grilled chicken with the balsamic reduction and top each breast with equal amounts of mozzarella. Close the grill lid or cover the saute pan and turn off the heat, allowing the cheese to melt for 3-5 minutes.
- While the cheese is melting, pit and cube one avocado and 2 seeded roma tomatoes into a bowl. Drizzle with olive oil, season with salt and pepper, and add in basil. Stir to combine.
- To serve, place chicken on a bed of greens or cauliflower rice, top with heaping tablespoons of avocado salad, and drizzle with additional olive oil and sprinkle with basil.
