Smashed Avocado Chicken Toast

There was a Sunday morning when I had leftover grilled chicken in the fridge and an avocado sitting on the counter that needed attention. I toasted some sourdough, smashed the avocado with lemon, and piled the chicken on top without much of a plan. Then I drizzled honey over it on a whim, and that sweet-savory bite changed my entire brunch routine. Now it's the meal I crave when I want something filling but not heavy, bright but comforting.

I made this for my friend who swore she didn't like avocado toast because it was too plain. She took one bite, paused, and asked me to write down exactly what I did. The honey was the game changer, she said, it made everything come alive. We sat in the kitchen with our plates, sunlight streaming through the window, and she admitted she'd been wrong about avocado toast all along.

Ingredients

• Sourdough or multigrain bread: Use thick slices with a sturdy crust so they hold up under the weight of the toppings without getting soggy.
• Ripe avocado: Look for one that yields slightly to pressure, if it's too firm it won't mash smoothly, and if it's too soft it can taste off.
• Boneless, skinless chicken breast: A medium-sized breast is ideal for two servings, and letting it rest after grilling keeps the juices locked in.
• Olive oil: Brushing the chicken with oil before seasoning helps the spices stick and prevents drying out on the grill.
• Garlic powder and smoked paprika: These two seasonings add warmth and depth without overpowering the delicate avocado.
• Red chili flakes: Just a pinch gives a gentle heat that plays beautifully against the honey.
• Honey: The drizzle is what makes this dish memorable, balancing the richness with a floral sweetness.
• Fresh lemon juice: It brightens the avocado and keeps it from browning too quickly.
• Fresh cilantro or parsley: Optional but worth it for a pop of color and a fresh herbal note at the end.

Instructions

Heat the grill pan:

Preheat your grill pan or skillet over medium-high heat until it's hot enough that a drop of water sizzles on contact. This ensures you get those beautiful grill marks and a good sear on the chicken.

Season the chicken:

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

Grill until cooked through:

Place the chicken on the hot pan and cook for 6 to 7 minutes per side, resisting the urge to move it around so it develops a nice crust. The internal temperature should reach 165 degrees F, and the juices should run clear.

Rest and slice:

Transfer the chicken to a plate and let it rest for 3 minutes before slicing thinly against the grain. This step keeps the meat tender and juicy.

Toast the bread:

While the chicken cooks, toast your bread slices until they're golden and crisp on the edges. You want them sturdy enough to support the toppings without bending.

Mash the avocado:

Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the 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 evenly over each slice of toasted bread, then arrange the sliced grilled chicken on top in overlapping layers. Sprinkle with chili flakes, drizzle generously with honey, and finish with fresh herbs if using.

Serve right away:

These toasts are best enjoyed immediately while the bread is still warm and crisp. Grab a fork and knife, or just pick it up and go for it.

Pin

The first time I served this to my dad, he was skeptical about the honey on savory food. He took a cautious bite, then went silent, then finished the whole thing without saying a word. When he was done, he looked up and said, I get it now. That's when I knew this recipe was a keeper.

Choosing the Right Bread

The bread is your foundation here, so don't settle for anything flimsy or bland. Sourdough brings a tangy depth that complements the creamy avocado, while multigrain adds a nutty texture and extra fiber. I've tried this on plain white sandwich bread and it just doesn't hold up, the toast gets soggy and the whole thing falls apart. Look for a bakery loaf with a thick crust and an open, airy crumb that crisps up beautifully in the toaster.

Making It Your Own

Once you master the basic version, this toast becomes a canvas for whatever you're craving. I've added sliced radishes for crunch, swapped the chicken for grilled shrimp, and even tried it with crumbled feta on top. A friend of mine makes it with everything bagel seasoning instead of chili flakes, and another drizzles hot sauce over the honey for extra heat. The beauty of this dish is that the core components work so well together that you can riff on them endlessly without losing the magic.

Storage and Meal Prep

You can prep parts of this in advance to make mornings easier. Grill the chicken the night before and store it in the fridge, then just reheat it gently or serve it cold. The avocado, however, is best mashed fresh right before serving to avoid browning. If you need to make it ahead, press plastic wrap directly onto the surface of the mashed avocado and refrigerate for up to an hour.

• Store leftover grilled chicken in an airtight container for up to three days and use it for salads or wraps.
• Toast the bread fresh each time, reheated toast never has the same satisfying crunch.
• Keep your avocado at room temperature until it ripens, then move it to the fridge to slow down the process if you're not ready to use it.

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This toast has become my go-to when I want something that feels special without any fuss. Every time I make it, I'm reminded that the best meals don't need to be complicated, they just need to be made with good ingredients and a little bit of heart.

Recipe FAQs

→ How do I ensure the chicken stays juicy?

Pound the chicken breast to even thickness before grilling, and avoid overcooking. Grill for 6-7 minutes per side until juices run clear. Let it rest for 3 minutes after cooking to retain moisture before slicing.

→ What's the best way to mash the avocado?

Cut the avocado in half, scoop the flesh into a bowl, and use a fork to mash until mostly smooth with some small chunks remaining. Add lemon juice and salt immediately to prevent browning.

→ Can I prepare this ahead of time?

Cook the chicken in advance and refrigerate, then grill briefly to warm before serving. Mash avocado just before assembling to prevent oxidation. Toast bread and assemble the dish immediately before eating for best texture.

→ What bread works best?

Sourdough or multigrain bread provides excellent structure and flavor. Whole grain options add extra fiber. Use bread thick enough to support the toppings without becoming soggy.

→ How can I make this vegan?

Substitute grilled tofu or marinated tempeh for chicken, using the same seasoning blend. Replace honey with maple syrup or agave nectar for the sweet drizzle. Everything else remains the same.

→ What garnishes complement this dish?

Fresh cilantro or parsley add brightness and freshness. Thinly sliced radishes provide crunch and a peppery bite, while cucumber adds cool, crisp texture. A squeeze of extra lemon juice enhances all the flavors.