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California Chicken

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  • Chicken breasts, preferably free-range or organic for the best flavor
  • Mozzarella cheese, sliced or grated
  • Ripe avocados, sliced
  • Cherry tomatoes, for the compote
  • Garlic cloves, finely chopped
  • Shallots, finely diced
  • Bacon, chopped into small pieces
  • Brussel sprouts, previously prepared as per your crispy recipe
  • Olive oil, salt, and pepper for seasoning
  • Fresh herbs (like basil or parsley) for garnish


  1. Marinate and Cook the Chicken:
    • Marinate the chicken breasts with your choice of marinade, tailored to bring out a smoky, herby flavor.
    • Cook the chicken on a wood-fired grill to infuse it with a rich, smoky taste until the juices run clear and there’s a nice char on the outside.
  2. Prepare the Compote:
    • In a pan, sauté the chopped bacon until crispy. Remove the bacon and set aside, leaving the fat in the pan.
    • Add the garlic and shallots to the bacon fat and cook until aromatic and softened.
    • Toss in the cherry tomatoes and cook until they blister and release their juices, then add back the bacon.
  3. Assemble the Dish:
    • Once the chicken is cooked, top with mozzarella and allow it to melt over the warm chicken.
    • Arrange the sliced avocado on top of the melted cheese.
    • Spoon the warm tomato and bacon compote over the avocado.
  4. Prepare the Brussel Sprouts:
    • Reheat your crispy Brussel sprouts in the oven or on the stovetop until they regain their crunch.
  5. Serve:
    • Serve the California chicken with a side of the crispy Brussel sprouts.
    • Garnish with fresh herbs for a pop of color and flavor.
  • Author: Lucas Krammes
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