15 minutes
Cook Time
15 minutes
Cooking Level


  • For the herbed tomatoes:
  • 14 oz Pure Flavor® Organic Luna® Sweets Cocktail Tomatoes, wedged
  • ¼ cup fresh cilantro, chopped
  • ¼ cup fresh parsley, chopped
  • 2 tbsp olive oil, divided
  • 2 tsp balsamic vinegar
  • 1 tsp celery salt
  • Salt & pepper, to taste
  • For the chicken:
  • 1 lb organic boneless, skinless chicken breasts, sliced lengthwise
  • 1 lemon, just the juice
  • 2 tbsp olive oil, divided
  • 1 tbsp garlic, minced
  • 2 tsp dried parsley
  • 2 tsp dried oregano
  • Salt & pepper, to taste
  • For the avocado sauce:
  • 1 avocado
  • ⅓ cup fresh cilantro
  • ⅓ cup Greek yogurt
  • 1 lime, just the juice
  • 3 – 4 tbsp water
  • Salt & pepper, to taste
  • Additional ingredients:
  • ½ cup asiago cheese, shredded


Step 1

Combine the lemon juice, olive oil, garlic, and dried spices in a sealable bag or container. Add the chicken breasts and allow to marinate in the fridge for 1 to 4 hours.

Step 2

Combine tomatoes, cilantro, parsley, olive oil, balsamic vinegar, celery salt, salt, and pepper in a medium bowl. Cover the bowl and place them in the fridge to marinate for 20 to 30 minutes.

Step 3

Prepare the sauce by combining the avocado, cilantro, yogurt, lime juice, salt, and pepper in a blender. Blend until smooth. Add water 2 tablespoons at a time until the sauce has a consistency that will allow you to drizzle it. Pour it into a squeeze bottle and store in the fridge until ready to serve.

Step 4

Preheat the grill to medium-high and grill the chicken breasts for 3 to 6 minutes per side, until it reaches an internal temperature of 165° F.

Step 5

Place the chicken on a serving platter, drizzle the avocado sauce over it and top with the marinated tomatoes and cheese. Serve immediately.

Recipe created by Amber Bogardus

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