Ingredients:

  • 1.5 lb chicken breast, pounded to 1/2-inch thickness
  • 2 tbsp extra virgin olive oil
  • 3 tbsp fresh lime juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 2 large California avocados, sliced or diced
  • 1 cup cherry tomatoes, quartered
  • 0.25 cup fresh cilantro, chopped
  • 4 slices mozzarella cheese
  • 1 tbsp balsamic glaze

Instructions:

  1. Pound the 1.5 lb chicken breast to a consistent 1/2 inch thickness.
  2. Whisk 2 tbsp olive oil, 3 tbsp lime juice, minced garlic, oregano, smoked paprika, salt, and pepper in a shallow dish.
  3. Toss the chicken in the marinade for at least 10 minutes.
  4. Preheat your grill or pan to medium high until a drop of water flicked on it dances and evaporates instantly.
  5. Place chicken on the heat for 4-5 minutes until deep, dark grill marks form and the edges turn white.
  6. Turn the chicken over and cook for another 3-4 minutes until the internal temperature reaches 160°F.
  7. Place one slice of mozzarella on each breast and close the grill lid for 1 minute until the cheese is slumped and bubbling.
  8. While the cheese melts, toss the sliced avocado, tomatoes, and cilantro in a small bowl.
  9. Pile the avocado mixture generously over the melted cheese.
  10. Drizzle the 1 tbsp balsamic glaze over the top until the white cheese is streaked with dark syrup.