Equipment
- Grill
- Metal skewer
Ingredients
- For the Chicken:
- 2-4 chicken breasts
- 3 Tbsp. olive oil
- 1 lime juiced
- 3 cloves garlic minced
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. salt
- ½ tsp. pepper
- The toppings:
- cherry tomatoes roasted and seasoned, details below
- mozzarella
- avocado
- fresh basil
- balsamic vinegar
Instructions
- For the marinade, add the olive oil, lime juice, garlic, paprika, cumin, salt, and pepper to a bag and then add the chicken breasts.
- Shake it all together to mix and marinate for 1.5 hours.
- When you are ready to eat, fire up the grill and cook the chicken for 3-5 mins per side (depending on thickness).
- After the first flip, add the shredded mozzarella cheese onto the chicken
- While the chicken cooks, add your cherry tomatoes to a skewer and season with oil, salt, pepper, and garlic powder to taste.
- Grill the tomatoes while the chicken cooks (for about 5 minutes until they start to blister)
- Remove the chicken once it reaches 167° and let it rest for a few minutes.
- Top with tomatoes, avocado, fresh basil, and balsamic vinegar
- Enjoy!
Notes
GLUTEN-FREE SUBSTITUTIONS: For those of you who need it, I always like to talk about substitutions to make this meal gluten-free. For the main dish listed here, there are now gluten concerns. Obviously, depending on the sides you pair this with, that can change!
Tried this recipe?Mention @KirksCookingAndCocktails or tag #kirkscookingandcocktails!