Save to Pinterest One Sunday morning, I was staring into the fridge with no plan and a growling stomach. I had half an avocado going brown, leftover grilled chicken from the night before, and some sourdough I'd forgotten to freeze. What started as fridge cleanup turned into one of those accidental wins that you end up making on purpose every week. The combination of creamy avocado, smoky chicken, and that unexpected drizzle of honey became my go-to when I want something filling that doesn't feel like I tried too hard.
I made this for my sister when she stopped by unannounced, still in her workout clothes and claiming she was too tired to cook. She took one bite, closed her eyes, and told me I should quit my day job. I didn't, but I did start keeping avocados on the counter more often. Now whenever she visits, she texts ahead asking if I have the ingredients, which I always pretend to be annoyed about but secretly love.
Ingredients
- Sourdough or multigrain bread: The thickness matters here, go for slices that can hold up to a generous smash of avocado without going soggy, and toast them darker than you think.
- Ripe avocado: It should yield to gentle pressure but not feel mushy, and if it's rock hard, let it sit in a paper bag with a banana overnight.
- Boneless skinless chicken breast: Pound it to even thickness before seasoning so it cooks uniformly, or use leftover rotisserie chicken if you're in a real hurry.
- Olive oil: Use this to keep the chicken juicy and help the spices stick, a good quality one makes a difference you can actually taste.
- Garlic powder and smoked paprika: These two give the chicken a quietly smoky, savory backbone without overwhelming the avocado.
- Salt and black pepper: Season more than you think, especially the avocado, which needs it to come alive.
- Red chili flakes: Just a pinch adds heat that plays beautifully against the honey, but skip it if you're not into spice.
- Honey: This is the secret weapon, the sweetness cuts through the richness and makes every bite a little surprising.
- Fresh lemon juice: Keeps the avocado green and adds brightness that prevents the whole thing from feeling heavy.
- Fresh cilantro or parsley: Optional but worth it for a pop of color and freshness that makes it feel finished.
Instructions
- Prep the chicken:
- Brush the breast with olive oil and season generously with garlic powder, smoked paprika, salt, and pepper on both sides. Let it sit for a minute while the pan heats up so the spices can settle in.
- Grill the chicken:
- Place the chicken on a hot grill pan or skillet and let it sear without moving it for 6 to 7 minutes, then flip and cook the other side until the juices run clear and it reaches 165 degrees inside. Let it rest for a few minutes before slicing so all that moisture stays where it belongs.
- Toast the bread:
- While the chicken cooks, toast your bread until it's golden and has some real crunch. You want it sturdy enough to support everything without bending under the weight.
- Smash the avocado:
- Scoop the avocado into a bowl, add lemon juice and a pinch of salt, then mash it with a fork until it's mostly smooth but still has some texture. Taste it and adjust the salt because this is your flavor foundation.
- Assemble the toast:
- Spread the smashed avocado thickly over each piece of toast, then layer on the sliced chicken in a way that looks like you care. Sprinkle chili flakes on top, drizzle honey in a zigzag, and finish with herbs if you have them.
- Serve immediately:
- This is best eaten right away while the toast is still warm and crisp. Grab a napkin because it's going to get messy in the best way.
Save to Pinterest The first time I served this at brunch for friends, someone asked if I'd taken a cooking class. I hadn't, but I didn't correct them right away because honestly, it felt good to make something that looked like I knew what I was doing. One friend scraped her plate so clean she joked about licking it, and I knew this recipe was a keeper.
Choosing Your Bread
Sourdough has that tangy chew that stands up to bold toppings, but multigrain adds a nutty heartiness that makes the whole thing feel a little more virtuous. I've also used ciabatta when I wanted extra crunch and even a thick cut whole wheat when I was pretending to be healthy. Whatever you choose, make sure it's thick enough to toast well without turning into a cracker, and if it's a day old, even better because it crisps up without drying out.
Making It Your Own
I've made this with grilled shrimp instead of chicken when I was feeling coastal, and once with crispy bacon crumbled on top when I was feeling reckless. You can add sliced radishes for crunch, swap the honey for hot honey if you want more heat, or throw on a fried egg if you're turning it into breakfast. The base formula is forgiving enough that you can riff on it depending on what's in your fridge or what mood you're in.
Storage and Meal Prep
If you want to prep ahead, grill the chicken and store it in the fridge for up to three days, then just reheat it gently before assembling. Keep the avocado mash in an airtight container with plastic wrap pressed directly onto the surface to prevent browning, and add a little extra lemon juice for insurance. Toast the bread fresh each time because reheated toast is nobody's friend, and assemble everything right before eating so nothing gets soggy.
- Store grilled chicken separately and slice it only when you're ready to build the toast.
- Press plastic wrap onto mashed avocado to keep it green longer.
- Toast bread fresh every time for the best texture and crunch.
Save to Pinterest This recipe taught me that some of the best meals come from throwing together what you have and trusting your instincts. It's become my answer to lazy mornings, quick lunches, and that moment when someone asks what's for dinner and I have twenty minutes to figure it out.
Questions & Answers About This Recipe
- → How do I prevent the avocado from browning?
Add fresh lemon juice to the mashed avocado immediately after mashing. The citric acid slows oxidation and keeps it bright green. Assemble the toast just before serving for best results.
- → Can I prepare this ahead of time?
Grill and slice the chicken up to 2 hours ahead. Toast the bread and prepare the avocado mixture just before assembly to maintain texture and prevent browning.
- → What bread works best?
Sourdough or multigrain bread provides the ideal texture and flavor. Whole grain varieties add extra fiber. Choose bread with a sturdy crust to support the toppings without becoming soggy.
- → How do I know when the chicken is fully cooked?
Grill each side for 6-7 minutes until the internal temperature reaches 165°F (74°C). The juices should run clear when pierced with a knife. Let it rest 3 minutes before slicing.
- → What are good substitutions for this dish?
Swap grilled tofu for chicken for a vegetarian option. Use maple syrup instead of honey for vegan preparation. Add crispy bacon, sliced radishes, or cucumber for extra crunch and flavor variation.
- → Is this suitable for meal prep?
Components can be prepared separately and stored. Keep grilled chicken refrigerated for up to 3 days. Assemble fresh when ready to eat to ensure crispy toast and creamy texture.