Smashed Avocado Chicken Toast

I used to think avocado toast was overrated until I added grilled chicken and a drizzle of honey one Sunday morning when I had leftover sourdough and a perfectly ripe avocado. The combination of creamy, savory, spicy, and sweet hit me all at once, and I realized this wasn't just toast, it was a real meal. My partner walked into the kitchen, saw the plate, and said it looked like something from a café. That small compliment made me keep tweaking it until it became our weekend favorite.

The first time I made this for brunch guests, I was nervous about the honey drizzle seeming too adventurous. But when my friend took a bite and paused mid chew to ask what made it taste so good, I knew I had something special. Now it's my go to when I want to impress without stressing, because it looks restaurant worthy but forgives small mistakes. Even slightly overdone chicken still tastes amazing with that creamy avocado base.

Ingredients

• Sourdough or multigrain bread: The base needs to be sturdy enough to hold the toppings without getting soggy, and a thick cut slice with good crust makes all the difference.
• Ripe avocado: Look for one that yields gently to pressure, not mushy, and the flesh should be creamy green without brown spots for the best texture.
• Boneless skinless chicken breast: A medium sized piece cooks evenly and slices beautifully, and pounding it to even thickness ensures no dry edges.
• Olive oil: Use this to keep the chicken moist on the grill and add a subtle richness that complements the avocado.
• Garlic powder and smoked paprika: These two seasonings give the chicken a smoky, savory depth without needing a long marinade.
• Red chili flakes: Just a pinch adds gentle heat that wakes up your palate without overwhelming the other flavors.
• Honey: This is the secret ingredient that ties everything together, balancing the spice and adding a glossy, sweet finish.
• Fresh lemon juice: Brightens the avocado and keeps it from browning too quickly while adding a zesty contrast.
• Fresh cilantro or parsley: A handful of chopped herbs makes the plate look vibrant and adds a fresh, herbal note at the end.

Instructions

Get the grill pan ready:

Preheat your grill pan or skillet over medium high heat so it's hot enough to sear the chicken and create those beautiful grill marks. You want to hear a sizzle when the chicken hits the pan.

Season the chicken:

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

Grill the chicken:

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. When juices run clear and the internal temperature reaches 165 degrees, transfer it to a plate and let it rest for 3 minutes before slicing thinly.

Toast the bread:

While the chicken cooks, toast your bread slices until they're golden and crisp on the edges. The toast should have enough crunch to support the toppings but still have a tender center.

Mash the avocado:

Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl, then add lemon juice and a pinch of salt and mash with a fork until mostly smooth but with a few small chunks for texture. Taste and adjust seasoning if needed.

Assemble the toast:

Spread the mashed avocado evenly over each slice of warm toast, then arrange the sliced grilled chicken on top in overlapping layers. Sprinkle with chili flakes, drizzle honey in a zigzag pattern, and finish with fresh herbs if using.

Serve right away:

This dish is best enjoyed immediately while the toast is still warm and crisp. The contrast of hot chicken and cool avocado is part of the magic.

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One morning I made this in a rush before work and packed it to go, thinking I could eat it at my desk. By the time I unwrapped it, the toast was soggy and the whole thing fell apart, but it still tasted incredible, and I learned to always eat this one fresh. Now it's my reward for slowing down, sitting at the table, and taking 10 minutes to actually enjoy breakfast instead of multitasking.

Making It Your Own

You can swap the chicken for grilled tofu or tempeh if you want a plant based version, and maple syrup works beautifully in place of honey. I've also added sliced radishes for crunch and cucumber ribbons for freshness when I have them on hand, and both additions make the toast feel even more vibrant. Sometimes I use everything bagel seasoning instead of chili flakes for a different flavor twist.

Choosing Your Bread

Sourdough is my favorite because the tangy flavor pairs perfectly with the creamy avocado, but multigrain or whole wheat adds nutty depth and extra fiber. Whatever you choose, make sure it's a thick slice that can handle moisture without falling apart. I once used thin sandwich bread and it turned into mush within minutes, so go for something with structure and personality.

Storage and Prep Tips

You can grill the chicken ahead of time and store it in the fridge for up to three days, which makes this an even quicker meal during the week. The avocado is best mashed fresh, but if you need to prep it in advance, press plastic wrap directly onto the surface to minimize browning. I don't recommend assembling the toast ahead of time because it loses its textural contrast, but all the components reheat or come together beautifully at the last minute.

• Keep grilled chicken slices in an airtight container and reheat gently in a skillet.
• Store mashed avocado with lemon juice and plastic wrap pressed to the surface for up to one day.
• Toast bread fresh each time for the best crunch and flavor.

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This toast has become more than just a recipe for me, it's a reminder that simple ingredients can create something memorable when you pay attention to balance and texture. I hope it brings you the same kind of easy joy it's brought to my kitchen.

Recipe FAQs

→ How long does it take to prepare this dish?

Total preparation and cooking time is 25 minutes, with 10 minutes of prep work and 15 minutes of cooking. The chicken grills in about 12-14 minutes, while the avocado and toast require minimal time.

→ Can I prepare the chicken ahead of time?

Yes, you can grill and slice the chicken up to 4 hours in advance. Store it in an airtight container in the refrigerator and allow it to reach room temperature before assembling, or gently warm it if preferred.

→ What bread works best for this dish?

Sourdough and multigrain bread are recommended for their sturdy texture and rich flavor. Whole grain varieties add extra fiber, while artisan or ciabatta bread also works well for added crunch.

→ How do I keep the avocado from browning?

Toss the mashed avocado with fresh lemon or lime juice immediately after mashing. The citric acid prevents oxidation. For longer storage, keep the avocado pit in the mixture or press plastic wrap directly onto the surface.

→ What are good substitutions for chicken?

Grilled tofu makes an excellent vegetarian option. You can also use grilled salmon, turkey breast, or crispy chickpeas for different flavor profiles while maintaining the high-protein aspect.

→ Is this dish suitable for meal prep?

The chicken and avocado can be prepared separately and stored for up to 3 days. However, assemble the toast immediately before serving to maintain crispy bread texture and prevent sogginess.