Pin I was standing in my kitchen on a Sunday morning, staring at leftover grilled chicken and a perfectly ripe avocado, when this toast happened almost by accident. The honey was supposed to go on my tea, but I drizzled a little over the avocado out of curiosity, and that sweet heat against the creamy base changed everything. My partner walked in, took one bite, and declared it better than brunch out. Now it's our go-to when we want something that feels indulgent but comes together faster than deciding where to eat.
The first time I made this for friends, I was worried it was too simple to serve as a real meal. But watching them go quiet while they ate, then immediately ask for the recipe, taught me that sometimes the best dishes are the ones that don't try too hard. One friend now makes it every Saturday morning and sends me photos. It's become a little tradition between us, proof that good food doesn't need to be complicated to matter.
Ingredients
- Sourdough or multigrain bread: The sturdy crust holds up to the creamy avocado without getting soggy, and toasting it adds a nutty crunch that balances the soft toppings.
- Ripe avocado: Look for one that yields slightly to gentle pressure; too firm and it won't mash smoothly, too soft and it tastes off.
- Boneless skinless chicken breast: Grilling gives it smoky char that contrasts beautifully with the creamy avocado, and slicing it thin makes every bite tender.
- Olive oil: Brushing it on the chicken keeps it juicy during grilling and helps the spices stick without clumping.
- Garlic powder and smoked paprika: These two seasonings add warmth and depth without overpowering the other flavors, and they bloom beautifully on the hot grill.
- Red chili flakes: Just a pinch gives gentle heat that wakes up your palate without making you reach for water.
- Honey: The drizzle might seem odd at first, but it ties the savory and spicy elements together in a way that feels almost magical.
- Fresh lemon juice: It brightens the avocado and keeps it from browning, plus the acidity cuts through the richness perfectly.
- Fresh cilantro or parsley: Optional but worth it for the pop of color and fresh herbaceous note at the end.
Instructions
- Heat the grill pan:
- Get your grill pan or skillet nice and hot over medium high heat before the chicken goes in. You want to hear that sizzle the moment it touches the surface.
- Season the chicken:
- Brush the chicken breast all over with olive oil, then season generously with garlic powder, smoked paprika, salt, and pepper. Don't be shy; the seasoning creates a flavorful crust.
- Grill until golden:
- Lay the chicken on the hot pan and let it cook undisturbed for 6 to 7 minutes per side until the juices run clear and the internal temp hits 165 degrees. Transfer it 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 all over. The crunch is key to the texture contrast.
- Mash the avocado:
- Scoop the avocado flesh into a small bowl, add the lemon juice and a pinch of salt, then mash with a fork until it's mostly smooth with a few chunky bits. Taste and adjust the salt if needed.
- 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 with honey, and scatter fresh herbs if you're using them.
- Serve right away:
- This toast is best enjoyed immediately while the bread is still warm and crisp. Grab a knife and fork or just pick it up and dig in.
Pin There was a morning last spring when I made this toast and ate it outside on the porch, the sun warm on my face and the honey catching the light as it dripped down the side. It was one of those meals that felt like more than fuel, like a small celebration of having time to sit and taste every bite. That's when I realized this recipe wasn't just about the ingredients, it was about giving yourself permission to slow down and enjoy something simple and good.
Choosing Your Bread
The bread is your foundation here, and it matters more than you might think. Sourdough brings a tangy depth that plays well with the creamy avocado, while multigrain adds a nutty heartiness and extra fiber that keeps you satisfied longer. I've tried this on thin sandwich bread and it just didn't hold up, the toast got soggy within minutes and the whole thing fell apart. Go for a thick cut rustic loaf with a sturdy crust, something that can stand up to the weight of the toppings and still give you that satisfying crunch with every bite.
Customizing the Toppings
Once you've nailed the basic version, this toast becomes a canvas for whatever you're craving. I've added thinly sliced radishes for a peppery crunch, cherry tomatoes for a burst of acidity, even a fried egg on top when I wanted extra richness. A friend of mine swaps the chicken for grilled tofu and uses maple syrup instead of honey for a vegan version that's just as satisfying. The honey and chili combo is the magic thread that ties everything together, but don't be afraid to play with the supporting cast based on what's in your fridge.
Making It Ahead
You can prep components in advance to make this even faster on busy mornings. Grill the chicken the night before and store it in the fridge, then slice and warm it gently in a pan when you're ready to assemble. The avocado is best mashed fresh, but if you need to make it ahead, press plastic wrap directly onto the surface and squeeze a little extra lemon juice over it to slow browning. Toast the bread right before serving so it stays crisp.
- Store grilled chicken in an airtight container for up to 3 days.
- Prep your seasonings and measure out the honey and chili flakes in advance.
- Keep ripe avocados in the fridge to slow ripening if you're not using them right away.
Pin This toast has become one of those recipes I turn to when I want to feel taken care of without spending an hour in the kitchen. I hope it becomes that for you too, a quick meal that tastes like you put in way more effort than you did.
Recipe Q&A
- → How do I know when the chicken is fully cooked?
Grill the chicken for 6-7 minutes per side until the juices run clear when pierced with a knife. The internal temperature should reach 165°F (74°C). Let it rest for 3 minutes before slicing to retain juices.
- → Can I prepare the avocado in advance?
It's best to mash avocado just before serving to prevent browning. If you need to prep ahead, add extra lemon juice to the mashed avocado and press plastic wrap directly onto the surface to minimize oxidation.
- → What type of bread works best?
Sourdough or multigrain bread provides the best texture and flavor. Choose bread thick enough to support the toppings without becoming soggy. Whole grain varieties add extra fiber and nutrition.
- → Can I substitute the honey?
Yes, maple syrup works as a direct substitute. For a vegan option, use agave nectar or maple syrup. The sweetness balances the savory spiced chicken and creamy avocado perfectly.
- → What can I add for extra texture?
Thinly sliced radishes, cucumber, or crispy bacon add wonderful crunch. Fresh cilantro or parsley provides herbal brightness. Toasted seeds like sesame or pumpkin also complement the dish nicely.