Grilled Chicken & Avocado Toast

I threw this together on a Sunday morning when I had leftover grilled chicken from the night before and an avocado that was finally ripe after sitting on my counter for three days. The honey drizzle was a last-minute gamble, something I'd seen at a cafe once but never tried at home. That first bite, with the sweetness cutting through the chili heat and the creamy avocado holding everything together, made me actually stop chewing and think about what just happened. Now it's my go-to when I want something that feels like brunch out but takes less time than deciding where to go.

I made this for my friend who swore she didn't like avocado toast because it was too bland. I didn't tell her about the honey until after she finished the whole thing and asked if I had more bread. She stood in my kitchen watching me make a second round, taking notes on her phone. That's when I knew this wasn't just another open-faced sandwich.

Ingredients

• Sourdough or multigrain bread: The crust needs to be sturdy enough to hold up under the avocado without getting soggy, and sourdough has that perfect chew and tang.
• Ripe avocado: It should yield slightly when you press it but not feel mushy, and I always buy mine a few days early so I'm not stuck waiting.
• Boneless, skinless chicken breast: One medium breast is just enough for two servings, and pounding it to even thickness helps it cook faster and more evenly.
• Olive oil: I use this to brush the chicken before grilling so the spices stick and the surface gets a nice sear.
• Garlic powder and smoked paprika: These two seasonings add depth without requiring fresh garlic or a smoker, and they work beautifully with the honey.
• Red chili flakes: Just a small pinch gives the dish a gentle heat that wakes everything up without overpowering the sweetness.
• Honey: This is the secret ingredient that nobody expects but everyone remembers, adding a glossy finish and a hint of floral sweetness.
• Fresh lemon juice: It keeps the avocado bright green and adds a necessary acidity that balances the richness.
• Fresh cilantro or parsley: A handful of chopped herbs at the end makes it look and taste more vibrant, though I'll admit I've skipped this plenty of times.

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 nice char marks without the chicken sticking.

Season the chicken:

Brush the chicken breast with olive oil, then season both sides with garlic powder, smoked paprika, salt, and pepper. Press the spices in gently with your fingers so they really adhere.

Grill the chicken:

Place the chicken on the hot pan and let it cook undisturbed for 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees and the juices run clear. Transfer to a plate and let it rest for 3 minutes before slicing thinly against the grain.

Toast the bread:

While the chicken cooks, toast your bread slices until they're golden and crisp on both sides. I like mine with a bit of char on the edges for extra flavor.

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.

Assemble the toast:

Spread the smashed avocado evenly over each slice of toast, then arrange the sliced grilled chicken on top. Sprinkle with chili flakes, drizzle with honey, and finish with fresh herbs if you're using them.

Serve immediately:

This is best eaten right away while the toast is still warm and the chicken is tender. The contrast of textures is part of what makes it so satisfying.

Pin This

One morning I made this for my dad, who usually eats plain scrambled eggs and calls it breakfast. He picked it up skeptically, took a bite, and then another, and by the time he finished he was asking me to write down the recipe. Watching someone discover a new favorite in real time never gets old.

Choosing Your Bread

The bread is more important than you might think because it's the foundation holding everything together. Sourdough is my first choice for its tangy flavor and sturdy crumb, but multigrain adds a nutty sweetness and extra fiber that works just as well. Whatever you pick, make sure it's thick enough to toast without falling apart and has a crust that crisps up nicely. I've tried this on thin sandwich bread and it just doesn't have the same presence on the plate.

Getting the Chicken Right

The key to juicy grilled chicken is not moving it around too much once it hits the pan, which I learned after flipping mine every thirty seconds and ending up with dry, pale meat. Let it sit and develop a proper sear, and resist the urge to press down on it with your spatula. If your chicken breast is thicker on one end, pound it gently with a mallet or the bottom of a heavy pan so it cooks evenly. I also like to slice it on a slight diagonal because it looks more elegant and makes each piece easier to bite through on top of the toast.

Make It Your Own

This recipe is incredibly forgiving and open to interpretation based on what you have or what you're craving. I've added sliced radishes for crunch, swapped the honey for maple syrup when I was out, and even used leftover rotisserie chicken when I didn't feel like grilling. My friend makes it with grilled tofu and calls it her vegan power breakfast, and it works beautifully.

• Try adding a fried egg on top if you want extra richness and runny yolk to mix into the avocado.
• Swap smoked paprika for chipotle powder if you want a deeper, smokier heat.
• Use arugula or microgreens for a peppery freshness that cuts through the creaminess.

Pin This

This toast has become one of those recipes I make without thinking, the kind that feels like a small reward at the end of a long day or the start of a good one. I hope it lands on your table with the same easy comfort it's brought to mine.

Recipe Q&A

→ How do I ensure the chicken stays tender and juicy?

Don't overcook the chicken—grill for 6-7 minutes per side until the juices run clear. Let it rest for 3 minutes before slicing, which allows the juices to redistribute throughout the meat, keeping it moist and tender.

→ Can I prepare this in advance?

You can grill and slice the chicken ahead and store it in the refrigerator for up to 2 days. However, assemble the toast just before serving to keep the bread crispy and prevent sogginess from the avocado.

→ What's the best way to mash avocado without it turning brown?

Add fresh lemon juice or lime juice immediately after scooping the avocado into the bowl. The acid prevents oxidation and browning. Mash gently to achieve a mostly smooth texture with small chunks for better flavor and texture.

→ How should I toast the bread for optimal texture?

Toast the bread until golden and crisp on the outside but still slightly soft inside. This creates the perfect contrast with the creamy avocado and juicy chicken while maintaining enough structure to support the toppings.

→ Can I make this suitable for dietary restrictions?

Yes. Substitute grilled tofu for chicken, use maple syrup instead of honey, and ensure your bread is gluten-free if needed. Add radishes or cucumber for extra crunch and nutrition. These substitutions maintain the savory-sweet flavor profile.

→ What bread works best for this dish?

Sourdough or multigrain bread provides the ideal balance of crispiness and heartiness. Whole grain varieties offer added fiber and nutrition. Avoid soft white bread, which becomes soggy quickly and lacks the structural integrity needed for the toppings.