A flavorful and easy-to-make grilled chicken dish topped with a spicy avocado cream sauce.
Prepare the marinade by mixing olive oil, minced garlic, smoked paprika, and cumin in a bowl.
Let the marinade sit for a few minutes to allow the flavors to blend.
Place the chicken breasts in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour.
Marinating overnight will give the chicken even more flavor.
Preheat the grill to medium-high heat. Grill the chicken breasts and red bell peppers until the chicken is cooked through and the peppers are slightly charred.
Turn the chicken and peppers occasionally for even cooking.
In a microwave-safe bowl, combine sour cream, mashed avocado, chopped chipotle pepper, and cilantro. Microwave until warm.
Mash the avocado thoroughly for a smoother sauce.
Top each grilled chicken breast with grilled red pepper slices and shredded pepper jack cheese. Return to the grill until the cheese is melted.
Cover the grill to help the cheese melt faster.
Serve the chicken topped with the warm avocado cream sauce.
Garnish with extra cilantro for a fresh touch.
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