Grilled Chicken Avocado Toast

There was a Saturday morning when I had leftover grilled chicken in the fridge and an avocado that was finally, miraculously ripe. I was craving something quick but exciting, and that's when I threw this together on a whim. The honey drizzle at the end was an accident—I reached for olive oil and grabbed the honey bottle instead—but it turned out to be the best mistake I ever made. Now I make this at least twice a month, and it never gets old.

I made this for my neighbor once after she mentioned she was too tired to cook but wanted something more than cereal. She texted me later that night asking for the recipe, and now we joke that it's our unofficial brunch club signature dish. There's something about the way the honey soaks into the avocado that makes people stop mid bite and smile. It's one of those recipes that feels like a warm hug on toast.

Ingredients

• Sourdough or multigrain bread: The sturdy crust holds up beautifully under the creamy avocado without getting soggy, and toasting it until golden adds a satisfying crunch.
• Ripe avocado: Make sure it yields gently to pressure when you press it, not mushy but not rock hard either.
• Boneless, skinless chicken breast: This cooks quickly and stays tender when you let it rest after grilling, so don't skip that step.
• Olive oil: A light coating keeps the chicken moist and helps the spices stick beautifully.
• Garlic powder and smoked paprika: These two seasonings bring warmth and depth without overpowering the delicate avocado.
• Salt and freshly ground black pepper: Season generously, the avocado and bread both need that flavor boost.
• Red chili flakes: Just a pinch adds a gentle kick that plays perfectly with the sweetness of the honey.
• Honey: This is the secret ingredient that ties everything together with a glossy, sweet finish.
• Fresh lemon juice: It brightens the avocado and keeps it from browning too quickly.
• Fresh cilantro or parsley: Optional, but a handful of chopped herbs makes it look and taste even fresher.

Instructions

Get the grill pan ready:

Preheat your grill pan or skillet over medium high heat until a drop of water sizzles on contact. This ensures you get those lovely char marks on the chicken.

Season the chicken:

Brush the chicken breast with olive oil, then sprinkle both sides with garlic powder, smoked paprika, salt, and pepper. Press the seasonings gently into the meat so they stick.

Grill until golden:

Place the chicken on the hot pan and let it cook undisturbed for 6 to 7 minutes per side. You'll know it's done when the juices run clear and the internal temperature hits 165 degrees F.

Rest and slice:

Transfer the chicken to a plate and let it rest for 3 minutes before slicing thinly against the grain. This keeps all the juices inside instead of running onto your cutting board.

Toast the bread:

While the chicken cooks, toast your bread slices until they're golden and crisp on both sides. A toaster or toaster oven works great here.

Mash the avocado:

Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add lemon juice and a pinch of salt, then mash with a fork until mostly smooth but still a little chunky.

Build the toast:

Spread the smashed avocado generously over each slice of toast, then arrange the sliced chicken on top in a pretty overlapping pattern.

Finish with flair:

Sprinkle red chili flakes over the chicken, drizzle honey in a zigzag pattern, and scatter fresh herbs if you're using them. Serve immediately while the toast is still warm.

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The first time I served this to my brother, he was skeptical about the honey on savory food. But after one bite, he looked up and said it was like the avocado and chicken were having a conversation and the honey was the translator. That's when I knew this recipe was a keeper. It's funny how a simple combination can surprise you like that.

Serving Suggestions

I love pairing this with a handful of mixed greens dressed lightly with olive oil and lemon, or a simple side of cherry tomatoes tossed with salt and basil. If you're extra hungry, add a fried egg on top and let the yolk run into the avocado. On weekends, I'll serve it alongside fresh fruit or a small bowl of Greek yogurt with granola for a complete brunch spread.

Storage and Meal Prep

You can grill the chicken up to two days ahead and store it in an airtight container in the fridge, then slice and reheat it gently before assembling. The avocado, however, is best mashed fresh right before serving to keep it bright green and creamy. If you need to prep it a few hours early, press plastic wrap directly onto the surface and keep it chilled. Toast the bread fresh each time for the best texture.

Variations and Swaps

This recipe is incredibly flexible depending on what you have on hand or your dietary needs. I've made it with grilled shrimp instead of chicken, and it was just as delicious. You can also use turkey, grilled tofu, or even canned tuna mixed with a little mayo and lemon for a quicker version.

• Swap honey with maple syrup or agave for a vegan version.
• Try whole grain, gluten free, or seeded bread for different textures and nutrients.
• Add sliced radishes, cucumber, or pickled red onions for extra crunch and tang.

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This toast has become my go to for mornings when I want something special without the fuss. I hope it becomes one of your favorites too.

Common Questions

→ How do I know when the chicken is cooked through?

Grill the chicken for 6-7 minutes per side until the juices run clear when pierced with a fork. Internal temperature should reach 165°F (74°C).

→ Can I prepare this in advance?

You can cook and slice the chicken and prepare the smashed avocado separately up to 4 hours ahead. Assemble just before serving to keep the toast crispy and avocado fresh.

→ What bread works best for this dish?

Sourdough and multigrain breads provide excellent texture and flavor. Whole grain varieties add extra fiber and a nuttier taste that complements the creamy avocado.

→ How can I make this vegan?

Substitute grilled tofu for chicken and replace honey with maple syrup. Season the tofu similarly and grill until lightly charred for best results.

→ What can I add for more crunch?

Layer sliced radishes, thin cucumber slices, or crispy bacon between the avocado and chicken. Fresh sprouts also add a nice textural contrast.

→ Is this dish gluten-free?

Standard sourdough and multigrain breads contain gluten. Choose certified gluten-free bread alternatives to make this dish suitable for gluten-free diets.