Grilled Chicken Avocado Toast (Print Version)

Tender grilled chicken breast atop creamy smashed avocado on toasted bread, topped with chili flakes and a honey drizzle.

# What You'll Need:

→ Bread & Base

01 - 2 large slices sourdough or multigrain bread
02 - 1 ripe avocado

→ Chicken

03 - 1 medium boneless, skinless chicken breast
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - Salt and freshly ground black pepper to taste

→ Toppings

08 - 1/4 teaspoon red chili flakes
09 - 2 teaspoons honey
10 - 1 tablespoon fresh lemon juice

→ Optional Garnish

11 - Fresh cilantro or parsley, chopped

# How to Make It:

01 - Preheat a grill pan or skillet over medium-high heat.
02 - Brush the chicken breast with olive oil and season with garlic powder, smoked paprika, salt, and pepper.
03 - Grill the chicken for 6-7 minutes per side until cooked through and juices run clear. Transfer to a plate and let rest for 3 minutes, then slice thinly.
04 - While the chicken cooks, toast the bread slices until golden and crisp.
05 - Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add lemon juice and a pinch of salt, then mash until mostly smooth.
06 - Spread the smashed avocado evenly over each slice of toast.
07 - Arrange grilled chicken slices on top of the avocado.
08 - Sprinkle with chili flakes, drizzle with honey, and garnish with fresh herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes impressive but comes together in the time it takes to listen to three songs.
  • The honey and chili flakes create this sweet heat situation that feels restaurant fancy without the price tag.
  • You get protein, healthy fats, and carbs all in one hand held package.
  • Leftovers reheat surprisingly well if you keep the components separate.
02 -
  • Don't skip letting the chicken rest after grilling, cutting it too soon sends all the juices onto your cutting board instead of into your toast.
  • If your avocado isn't ripe, no amount of mashing will fix it, just wait another day or use a different recipe.
  • The honey drizzle should happen right before serving or it soaks into the avocado and loses that glossy pop.
03 -
  • Use a meat thermometer to check the chicken hits 165 degrees so you never have to guess if it's done.
  • Warm the honey slightly before drizzling so it flows smoothly and looks prettier on the plate.
  • If you're making this for a crowd, set up a toast bar with all the components and let people build their own.
Go Back