Grilled Chicken Avocado Toast

There was this Saturday morning when I had leftover grilled chicken in the fridge and one perfectly ripe avocado on the counter. I wasn't planning anything fancy, just something quick before heading out, but the combination of creamy, savory, and that unexpected drizzle of honey turned it into something I craved for weeks after. Now it's my go-to when I want something that feels indulgent but comes together in under half an hour. It's the kind of meal that makes you feel like you're treating yourself, even on the most ordinary day.

I made this for a friend who stopped by unexpectedly one Sunday, and she kept asking what the secret ingredient was. It was just honey, but the way it played off the chili flakes made the whole thing sing. We sat on the back porch with our plates, and she told me it tasted like something from a cafe she loved in Portland. That's when I knew this recipe was a keeper.

Ingredients

• Sourdough or multigrain bread: The foundation here matters, you want something sturdy enough to hold the avocado and chicken without getting soggy, and a good crust adds that essential crunch.
• Ripe avocado: Look for one that yields slightly to gentle pressure, too firm and it won't mash smoothly, too soft and it can taste off.
• Boneless, skinless chicken breast: This is your protein anchor, and seasoning it well before grilling makes all the difference in flavor.
• Olive oil: Helps the chicken stay moist and creates a light char on the grill pan.
• Garlic powder and smoked paprika: These two bring warmth and depth without overpowering the delicate avocado.
• Salt and black pepper: Season at every stage, the bread, the avocado, the chicken, it builds layers of flavor.
• Red chili flakes: Just a pinch gives a gentle heat that wakes everything up.
• Honey: This is the secret that ties it all together, a drizzle adds sweetness that contrasts beautifully with the savory elements.
• Fresh lemon juice: Brightens the avocado and keeps it from browning too quickly.
• Fresh cilantro or parsley: Optional, but a handful of chopped herbs adds a fresh, vibrant finish.

Instructions

Preheat your 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 the chicken touches the pan, that's how you get those beautiful grill marks.

Season the chicken:

Brush the chicken breast with olive oil and sprinkle evenly with garlic powder, smoked paprika, salt, and pepper. Don't be shy with the seasoning, this is where the flavor starts.

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 juices run clear and the internal temperature hits 165 degrees. Let it rest for 3 minutes before slicing, this keeps it juicy.

Toast the bread:

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

Mash the avocado:

Scoop the avocado flesh into a bowl, add lemon juice and a pinch of salt, then mash with a fork until mostly smooth but still a little chunky. Taste and adjust the salt if needed.

Assemble the toast:

Spread the smashed avocado generously 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 like.

Serve immediately:

This is best enjoyed right away while the toast is still warm and crisp. Grab a fork and knife, or just pick it up and dive in.

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The first time I added honey to this, I hesitated with the bottle in my hand, wondering if it was too weird. But after one bite, I was convinced. It's funny how a tiny tweak can turn something good into something you want to make again and again. Now I keep a squeeze bottle of honey on the counter just for moments like this.

Choosing Your Bread

Sourdough is my favorite because of its tangy flavor and sturdy texture, but multigrain adds a nutty depth and extra fiber that makes the meal feel more substantial. If you're gluten-free, look for a thick-cut gluten-free loaf that can handle the weight of the toppings. Avoid soft sandwich bread, it just doesn't have the structure you need here. Whatever you choose, make sure it's sliced thick enough to toast well without burning.

Making It Your Own

I've tried this with grilled shrimp instead of chicken, and it was just as good, maybe even a little lighter. You could also use leftover rotisserie chicken if you're in a rush, just warm it up and slice it thin. For a vegan version, swap the chicken for grilled tofu or tempeh and use maple syrup instead of honey. Sometimes I add thinly sliced radishes or cucumber on top for extra crunch and a bit of freshness that cuts through the richness.

Storage and Meal Prep

You can grill the chicken up to two days ahead and keep it in the fridge, then just slice and reheat it gently in a pan before assembling. The avocado, though, is best mashed fresh right before serving. If you absolutely need to prep it ahead, press plastic wrap directly onto the surface and keep it in the fridge for no more than an hour.

• Store grilled chicken separately in an airtight container for up to 3 days.
• Toast the bread fresh each time for the best texture.
• Keep honey and chili flakes handy so you can drizzle and sprinkle right before eating.

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This toast has become one of those recipes I turn to when I want something satisfying without spending all afternoon in the kitchen. It's proof that simple ingredients, when put together thoughtfully, can feel like a real treat.

Recipe FAQ

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

The chicken is ready when it reaches an internal temperature of 165°F (74°C) or when juices run clear when pierced. After grilling 6-7 minutes per side, let it rest for 3 minutes before slicing to retain moisture.

→ Can I prepare this ahead of time?

Grill and slice the chicken up to 4 hours in advance and store refrigerated. Toast the bread fresh just before serving. Mash the avocado immediately before assembly to prevent browning.

→ What bread works best for this dish?

Sourdough and multigrain breads are ideal for their texture and ability to support the toppings without becoming soggy. Whole grain varieties add extra fiber and nutrition.

→ How can I make this vegan?

Substitute grilled tofu for chicken and use maple syrup instead of honey. Press firm tofu, season it with the same spices, and grill until lightly charred on both sides.

→ What can I add for extra crunch?

Thinly sliced radishes or cucumber add refreshing crunch and contrast beautifully with the creamy avocado. Toasted seeds like sunflower or pumpkin also work wonderfully.

→ Is this suitable for meal prep?

Components can be prepped separately: cooked chicken stores 3-4 days, bread stays fresh in an airtight container, and avocado should be prepared fresh to maintain color and texture.