Pin It The smell of garlic and paprika hitting a hot pan has a way of waking up a kitchen. I threw this together one Saturday morning when I had leftover grilled chicken and an avocado that was finally ripe. The honey drizzle was a last-minute gamble, something I'd seen at a brunch spot once but never tried at home. It turned a simple open-face into something I craved all week.
I made this for a friend who swore she didnt like avocado toast because it was too bland. She finished both slices before I even sat down. The chicken adds enough substance that it doesnt feel like a snack pretending to be a meal, and the honey bridges everything together in a way that just works. Now she asks for it every time she comes over.
Ingredients
- Sourdough or multigrain bread: A sturdy, crusty slice holds up to the toppings without getting soggy, and toasting it well adds that essential crunch.
- Ripe avocado: You want it soft enough to mash easily but not brown inside, the kind that yields gently when you press the skin.
- Boneless, skinless chicken breast: Lean protein that takes on seasoning beautifully and slices thin for easy layering.
- Olive oil: Keeps the chicken moist and helps the spices stick without making it greasy.
- Garlic powder: A fast way to add depth without chopping fresh garlic, and it distributes evenly across the meat.
- Smoked paprika: Brings a subtle smokiness that makes the chicken taste like it came off an outdoor grill even if you used a stovetop pan.
- Salt and freshly ground black pepper: The foundation of good seasoning, dont skip the fresh grind on the pepper.
- Red chili flakes: Just enough heat to wake up your palate without overwhelming the sweetness.
- Honey: The secret weapon here, it softens the heat and ties the savory elements together with a glossy finish.
- Fresh lemon juice: Brightens the avocado and keeps it from turning brown while adding a citrusy lift.
- Fresh cilantro or parsley: Optional but worth it for a pop of color and a fresh herbal note at the end.
Instructions
- Heat the pan:
- Preheat your grill pan or skillet over medium-high heat until a drop of water sizzles and evaporates quickly. This ensures a good sear on the chicken without sticking.
- Season the chicken:
- Brush the chicken breast all over with olive oil, then sprinkle both sides with garlic powder, smoked paprika, salt, and pepper. Press the spices gently into the meat so they adhere.
- Grill the chicken:
- Place 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 temperature reaches 165 degrees. Let it rest on a plate for 3 minutes before slicing thinly against the grain.
- Toast the bread:
- While the chicken cooks, toast your bread slices until golden and crisp on both sides. You want them sturdy enough to support the toppings without bending.
- Mash the avocado:
- Halve the avocado, remove the pit, and scoop the flesh into a bowl. Add the lemon juice and a pinch of salt, then mash with a fork until mostly smooth with a few small chunks remaining for texture.
- Assemble the toast:
- Spread the smashed avocado evenly over each slice of toasted bread. Lay the sliced grilled chicken on top, then sprinkle with chili flakes and drizzle with honey.
- Garnish and serve:
- Finish with chopped fresh cilantro or parsley if using. Serve immediately while the toast is still warm and the chicken is tender.
Pin It There was a morning I made this after a long run, and the combination of protein, healthy fat, and that little bit of sweetness felt like exactly what my body needed. It wasnt fancy or Instagram-perfect, just real food that tasted like care. Thats when I realized some of the best meals are the ones you throw together without overthinking.
Choosing Your Bread
Sourdough gives you that tangy contrast and a chewy interior, while multigrain adds nuttiness and more fiber. I lean toward sourdough when I want something heartier, but multigrain feels lighter and works better if youre eating this for breakfast. Either way, make sure the slices are thick enough to stand up to the weight of the toppings. Thin sandwich bread will turn limp and disappointing within minutes.
Making It Your Own
This recipe is forgiving and adapts well to whatever you have on hand. Swap the chicken for grilled shrimp, seared tofu, or even a fried egg if you want something quicker. Add sliced radishes or cucumber for extra crunch, or throw on some crumbled feta if you want a salty, creamy element. The honey and chili combo is the real star, so as long as you keep that balance, you can play with the rest.
Serving and Storage
This is best eaten fresh, right after assembly, when the toast is still crisp and the chicken is warm. If you need to prep ahead, cook the chicken and mash the avocado separately, then store them in the fridge and assemble just before serving. The avocado will keep for a few hours if you press plastic wrap directly onto the surface to minimize air exposure. Leftover grilled chicken can be refrigerated for up to three days and reheated gently or eaten cold.
- Serve with a simple side salad or roasted vegetables for a complete meal.
- If making for a crowd, set up a toast bar and let people build their own.
- Pair with iced coffee or fresh orange juice for a balanced brunch vibe.
Pin It This toast has earned a permanent spot in my weekly rotation because it never gets old and always satisfies. Whether youre feeding yourself or someone you care about, it feels like a small act of kindness on a plate.
Recipe Questions & Answers
- → How do I prevent the avocado from browning?
Add fresh lemon or lime juice to the mashed avocado immediately after preparing. The citric acid slows oxidation. Assemble the toast just before serving for best results.
- → Can I prepare this ahead of time?
Grill and slice the chicken in advance, storing it covered in the refrigerator. Toast and assemble just before serving to keep the bread crispy and avocado fresh.
- → What bread works best?
Sourdough, multigrain, or whole grain bread all work wonderfully. Choose sturdy bread that won't become soggy when topped with the avocado and chicken.
- → How can I make this vegan?
Substitute grilled tofu for chicken and use maple syrup instead of honey. Season the tofu with the same spices and grill until golden for a satisfying plant-based version.
- → What toppings can enhance this dish?
Try sliced radishes, thin cucumber, or microgreens for extra crunch and freshness. Crispy bacon or a fried egg are excellent additions for more indulgence.
- → How long does this take to prepare?
Total preparation and cooking time is about 25 minutes, including a 3-minute rest for the chicken. It's an ideal quick brunch or lunch option.