Pollo Monterey Recipe
Grilled chicken breast, avocado slices, tomatoes, red chile pesto, pico de gallo, jack cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Toppings
Method
Prepare Chicken
- 1
Marinate the Chicken
In a bowl, combine olive oil, salt, black pepper, and garlic powder. Add chicken breasts to the bowl and coat evenly. Let marinate for at least 30 minutes.
- 2
Grill the Chicken
Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from grill and let rest for a few minutes.
Prepare Toppings
- 3
Slice Avocado
While the chicken is resting, cut the avocado in half, remove the pit, and slice each half into thin slices.
- 4
Prepare Tomatoes
Wash and halve the cherry tomatoes. Set aside.
- 5
Assemble the Dish
On each grilled chicken breast, spread 2 tablespoons of red chile pesto, then layer with avocado slices, cherry tomatoes, pico de gallo, and top with shredded jack cheese.
