Save The smell of garlic and paprika hitting a hot pan always pulls me into the moment. I started making this toast on mornings when I wanted something filling but didn't want to overthink it. The honey drizzle was a whim, something I grabbed because the chili flakes felt too sharp alone. That little sweet heat turned the whole thing into something I craved constantly.
I made this for a friend who showed up unannounced one Saturday morning. She stood in my kitchen, coffee in hand, watching me grill the chicken and smash the avocado with the back of a fork. When I drizzled the honey over the top, she laughed and said it looked too good to be easy. Two bites in, she asked me to text her the recipe.
Ingredients
- Sourdough or multigrain bread: Thick slices hold up to the creamy avocado and juicy chicken without getting soggy, and toasting them adds a sturdy, golden crunch.
- Ripe avocado: Look for one that gives slightly when you press it, firm enough to slice but soft enough to mash smoothly with just a fork.
- Boneless, skinless chicken breast: A medium breast is just right for two servings, and pounding it slightly ensures even cooking and tender slices.
- Olive oil: Brushing the chicken keeps it moist on the grill and helps the spices stick without burning.
- Garlic powder and smoked paprika: These two bring warmth and a subtle smokiness that makes the chicken taste like it came off an outdoor grill.
- Salt and black pepper: Season generously, these simple spices bring out every other flavor on the plate.
- Red chili flakes: Just a pinch adds a gentle kick that wakes up your taste buds without overwhelming the dish.
- Honey: The drizzle balances the heat and adds a glossy, sweet finish that ties everything together.
- Fresh lemon juice: A squeeze brightens the avocado and keeps it from browning too quickly.
- Fresh cilantro or parsley: A handful of chopped herbs on top adds color and a burst of freshness right before serving.
Instructions
- Preheat your grill pan:
- Set a grill pan or skillet over medium high heat and let it warm up for a couple of minutes. You want it hot enough to get those nice char marks 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 in gently so they cling to the meat.
- Grill the chicken:
- Lay the chicken on the hot pan and let it cook undisturbed for 6 to 7 minutes per side. When the juices run clear and the internal temperature hits 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 turn golden and crisp. The edges should be crunchy enough to hold up under the toppings.
- Mash the avocado:
- Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice and a pinch of salt, then mash with a fork until mostly smooth with a few chunky bits.
- Assemble the toast:
- Spread the smashed avocado evenly over each slice of toast, then layer the sliced grilled chicken on top. Sprinkle with chili flakes, drizzle with honey, and scatter fresh herbs over everything if you like.
- Serve immediately:
- Grab a plate and dig in while the toast is still warm and the chicken is juicy. This is best eaten right away.
Save One Sunday, I made this for myself and sat by the window with my plate and a cup of tea. The honey pooled in little spots on the toast, mixing with the chili heat and creamy avocado. It was quiet, simple, and exactly what I needed. Sometimes the best meals are the ones you make just for yourself.
Choosing Your Bread
Sourdough gives you that tangy chew and sturdy structure, while multigrain adds a nutty flavor and extra fiber. I have used both, and honestly, whatever you have on hand works as long as the slices are thick enough to support the toppings. Avoid anything too soft or it will get mushy under the avocado. A good toast makes all the difference.
Customizing the Toppings
I have thrown sliced radishes, cherry tomatoes, and even pickled onions on top of this toast. Thinly sliced cucumber adds a cool crunch, and a handful of arugula gives it a peppery bite. If you want more richness, a fried egg on top turns this into a next level brunch plate. Play around with what you have, this recipe is flexible.
Making It Ahead
You can grill the chicken a day ahead and store it in the fridge, then slice it cold or warm it gently before serving. The avocado should always be mashed fresh, it only takes a minute and keeps the color and flavor bright. Toast the bread right before you eat so it stays crisp.
- Store grilled chicken in an airtight container for up to two days.
- Prep your toppings and have them ready so assembly is quick.
- If you are meal prepping, keep the components separate and assemble right before eating.
Save This toast has become my go to when I want something that feels indulgent but comes together fast. I hope it becomes one of your favorites too.
Recipe Questions & Answers
- → How do I know when the chicken is cooked through?
Grill the chicken breast for 6-7 minutes per side until the juices run clear when pierced with a knife. The internal temperature should reach 165°F (74°C) for food safety.
- → Can I prepare the avocado mixture ahead of time?
It's best to mash and assemble just before serving to prevent browning. If preparing ahead, place plastic wrap directly on the mashed avocado surface and refrigerate for up to 2 hours.
- → What type of bread works best for this dish?
Sourdough and multigrain bread hold up well to toppings without becoming soggy. Whole grain varieties add fiber and nutty flavor, though any sturdy bread will work.
- → Is there a vegan alternative?
Yes, substitute grilled tofu for chicken and use maple syrup instead of honey for a fully plant-based version. Ensure bread is vegan-friendly by checking ingredients.
- → What can I add for extra texture and nutrition?
Layer in sliced radishes or thin cucumber slices for crunch and freshness. Consider adding microgreens, toasted seeds, or crispy bacon bits for additional flavor and texture variety.
- → How should I slice the grilled chicken for even distribution?
Let the chicken rest for 3 minutes after grilling, then use a sharp knife to slice thinly against the grain. This ensures tender, manageable pieces that layer beautifully over the avocado.