Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken breasts
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5g) honey
  • 2 cloves garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) smoked paprika
  • 1/2 tsp fine sea salt
  • 1/4 tsp cracked black pepper
  • 2 ripe California avocados, sliced
  • 4 slices (115g) Monterey Jack cheese
  • 1 cup (150g) cherry tomatoes, halved
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound the thickest part until the meat reaches an even 1/2-inch thickness.
  2. In a shallow bowl, whisk together the olive oil, lime juice, honey, minced garlic, oregano, and smoked paprika. Toss the chicken in the marinade to coat and let sit for 10 minutes.
  3. Preheat your grill or grill pan to medium-high heat (approx. 400°F). Lightly oil the grates and grill the chicken for 5 to 6 minutes per side until the internal temperature reaches 160°F.
  4. During the last 2 minutes of cooking, place the sliced avocado on top of each breast, followed by a slice of Monterey Jack cheese. Cover the pan with a lid for 60 seconds to trap the steam and melt the cheese. Remove from the heat when the internal temperature hits 165°F. Top with the halved cherry tomatoes and fresh cilantro before serving. Rest for 3 minutes before serving.