Grilled Chicken with Smashed Avocado Toast

The smell of garlic and paprika hitting a hot pan always snaps me into focus, no matter how groggy the morning. I stumbled on this combination during a week when I had leftover grilled chicken and an avocado that was just hitting peak ripeness. The honey drizzle was a last-minute whim, something I saw in a cafe once and never forgot. Now it's my go-to when I want something that feels indulgent but comes together faster than my coffee brews. It's become the kind of meal I crave when I need comfort and energy in equal measure.

I made this for my sister once after her morning workout, and she stood at the counter eating it straight from the cutting board, too impatient to sit down. She kept saying she couldn't believe something this simple tasted this good. That's when I realized this wasn't just toast, it was the kind of food that makes people pause and actually enjoy the moment. It's been my secret weapon for impressing guests without breaking a sweat ever since.

Ingredients

• Sourdough or multigrain bread: The sturdy crust holds up under the avocado without getting soggy, and toasting it properly creates that essential crispy contrast.
• Ripe avocado: Look for one that yields slightly to gentle pressure, it should mash easily but still have body, not turn into liquid.
• Boneless, skinless chicken breast: A medium-sized breast gives you just enough for two servings without drying out, and it takes on seasoning beautifully.
• Olive oil: This keeps the chicken moist on the grill and helps the spices stick and form that light crust.
• Garlic powder: It distributes more evenly than fresh garlic and won't burn on the hot pan.
• Smoked paprika: This adds a subtle depth and a hint of campfire warmth that makes the chicken taste more complex than it actually is.
• Salt and freshly ground black pepper: Season generously, chicken needs it, and the avocado benefits from a good pinch too.
• Red chili flakes: Just enough heat to wake up your palate without overwhelming the other flavors.
• Honey: The drizzle might sound odd, but it ties everything together with a whisper of sweetness that balances the spice.
• Fresh lemon juice: It keeps the avocado bright green and adds a zippy freshness that cuts through the richness.
• Fresh cilantro or parsley: Optional, but a handful of herbs makes it look cafe-ready and adds a pop of freshness.

Instructions

Heat the pan:

Preheat your grill pan or skillet over medium-high heat until a drop of water sizzles on contact. This ensures you get good sear marks and prevents 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 internal temperature reaches 165 degrees and juices run clear. 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 they're golden and crisp on the outside but still tender inside. You want them sturdy enough to support the toppings.

Prepare the avocado:

Cut the avocado in half, 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 but still with a few small chunks for texture.

Assemble the toast:

Spread the smashed avocado evenly over each slice of toasted bread. Arrange the sliced grilled chicken on top in a neat layer.

Finish and serve:

Sprinkle the chili flakes over the chicken, drizzle the honey in a zigzag pattern, and scatter fresh herbs on top if using. Serve immediately while the toast is still warm and crisp.

Save

There was a Sunday morning when I made this for three friends who showed up unannounced, and we ended up sitting on the porch with our plates, talking for hours. One of them still texts me photos whenever she makes it at home. It's funny how a simple stack of toast and chicken can become a memory you return to, not just for the taste, but for the ease and warmth it brings to the table.

Substitutions and Swaps

If you're avoiding gluten, use a hearty gluten-free bread that can handle moisture without falling apart. For a plant-based version, swap the chicken for thick slices of grilled tofu or tempeh, and use maple syrup instead of honey. Whole grain bread adds extra fiber and a nutty flavor that pairs beautifully with avocado. If you don't have smoked paprika, regular paprika works, though you'll lose a bit of that smoky edge.

Storage and Reheating

This dish is best enjoyed fresh, but you can prep components ahead. Store grilled chicken slices in an airtight container in the fridge for up to three days and reheat gently in a skillet. Smashed avocado doesn't store well, so make it fresh each time. If you must prep it early, press plastic wrap directly onto the surface and use it within a few hours. Toast the bread just before serving to keep it crisp.

Make It Your Own

Once you've made this a few times, it becomes a canvas for whatever you're craving. I've added sliced radishes for crunch, crumbled feta for tang, and even a fried egg on top when I wanted it extra hearty. A handful of arugula tucked under the chicken adds peppery freshness, and a squeeze of lime instead of lemon gives it a brighter, more tropical vibe.

• Try adding pickled red onions for a sharp, tangy contrast.
• Swap chili flakes for everything bagel seasoning for a different kind of kick.
• Top with microgreens or thinly sliced cherry tomatoes for extra color and freshness.

Save

This is the kind of recipe that makes you feel capable in the kitchen, even on days when everything else feels complicated. It's quick, forgiving, and always delivers something worth savoring.

Recipe FAQs

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

The chicken is done when juices run clear when pierced, and the internal temperature reaches 165°F (74°C). Let it rest for 3 minutes after grilling to retain moisture before slicing.

→ Can I prepare the avocado ahead of time?

It's best to mash avocado just before serving to prevent browning. However, you can prevent oxidation by tossing with lemon juice, covering tightly with plastic wrap, and refrigerating for up to 2 hours.

→ What bread works best for this dish?

Sourdough and multigrain breads are ideal as they provide sturdy texture and won't get soggy. Whole grain varieties add extra fiber and nutty flavor that complements the creamy avocado and grilled chicken.

→ Is there a vegetarian alternative to chicken?

Yes, grilled tofu is an excellent substitute. Press firm tofu to remove moisture, season the same way as chicken, and grill until golden. You can also use grilled tempeh or thick slices of grilled portobello mushrooms.

→ Can I make this ahead or meal prep it?

Grill the chicken and toast bread ahead, then store separately in airtight containers. Assemble fresh when ready to eat for best texture. The mashed avocado should always be prepared within 30 minutes of serving.

→ What's the best way to slice the avocado?

Cut the avocado lengthwise around the pit, twist the halves apart, and scoop the flesh into a bowl. Use a fork to mash to your desired consistency—slightly chunky texture adds pleasant texture contrast.